Lone Star Chicken Enchiladas

• 3 cups shredded cooked chicken breast
• 1 can (10 ounces) diced tomatoes with mild green chilies, drained
• 3/4 cup salsa verde
• 1 can (4 ounces) chopped green chilies
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 teaspoon ground cumin
• 2-1/2 cups heavy whipping cream
• 3/4 teaspoon salt
• 12 corn tortillas (6 inches), warmed
• 2 cups shredded pepper Jack cheese

1. In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt.
2. Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months.
3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u0b0 for 35-40 minutes or until heated through.

chicken, tomatoes, salsa verde, green chilies, olives, ground cumin, heavy whipping cream, salt, corn tortillas, pepper

Taken from www.tasteofhome.com/recipes/lone-star-chicken-enchiladas/ (may not work)