Richard'S Chicken Enchiladas

• 12 or more tortillas
• 2 c. light cream
• 1 c. rich chicken broth/bouillon (reserved from cooking)
• 1 1/2 c. salsa (canned)
• salt to taste
• 2 c. or more cooked chicken, in small pieces
• 1 c. sour cream
• 1 1/2 c. grated Jack cheese
• chives, grated Cheddar cheese and sliced black olives (optional garnish)

1. Combine the sour cream, salsa and chicken for filling. Combine cream and bouillon.
2. Heat in saucepan (do not boil). Dip tortillas in it. Fill with scoop of filling.
3. Roll and place in baking pan. Continue to fill pan, packing tightly.
4. Top with Monterey Jack cheese and pour in cream mixture so pan is half full of liquid.
5. Sprinkle with chives, Cheddar and/or black olive slices for color.
6. Fills a 9 x 13-inch baking pan.
7. Bake 45 minutes to 1 hour at 350u0b0.
8. (May double for larger pan.)

tortillas, light cream, chicken brothbouillon, salsa, salt, chicken, sour cream, cheese, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=291214 (may not work)