Zesty Chicken Enchiladas

This recipe was in Real Simple earlier this year. We tried it out and it was good... not so healthy (1 cup of cream, for example!, but good for a special treat!

Zesty Chicken Enchiladas

16 oz jar mild green salsa

1 cup cream

2-2 ½ lb rotisserie chicken, meat shredded

1 14.5 oz can diced tomatoes, drained

1 ¼ cup grated Monterey Jack cheese

8 six-inch corn tortillas

salsa

Preheat oven to 400 degrees. In medium bowl, combine mild green salsa and cream. In large bowl, combine the chicken, tomatoes, one cup of the cheese, ½ cup salsa mixture, and ½ teaspoon each salt and pepper.

Spread 1 cup of salsa mixture in a 9x13 baking dish. Roll the chicken mixture in the tortillas and place them in the dish seam-down.

Top with remaining sauce and cheese. Bake until beginning to brown, 10-15 minutes. Serve with salsa.

(Pretty sure you could assemble ahead of time, then cook right before supper)