3 cups of pulled/shredded rotisserie chicken.
1 cup of store bought salsa Verdi. (Green)
1 – 4 oz can of chopped green chilies.
2 cups of heavy cream
1 cup of chicken broth
8 flour tortillas
1 & 1/2 to 2 cups of shredded Monterrey jack cheese
Preheat the oven to 350. In a bowl mix the chicken, salsa Verdi, and green chillies. Mix this up well. Add one of the cups of heavy cream to a 13″ x 9 baking pan/dish. Place the cup of chicken broth in a separate shallow bowl and submerge a flour tortilla into the broth until moistened. About 30 seconds. Remove the tortilla from the broth and fill it with scoop or two (about an 1/8th) of the chicken mixture. Roll it up like a cigar and place it seam side down in the heavy cream. Repeat this process until all of the tortilla shells are filled. Spread the cheese over the top of the tortillas then pour the remaining cup of heavy cream over the top of the cheese. Bake until it starts to get brown on top – about 30 minutes. Served with yellow rice is delish!!!!
