Chicken Enchilada

• 3 large chicken breasts (cooked)
• 3 cups shredded cheese (half jack & half cheddar)
• 1 pint whipping cream (not whipped)
• 1 1/2 large onions (diced)
• 6 cloves garlic (minced)
• 1 small can olives (optional)
• 16 ounces La Victoria Thick & Chunky Salsa (Mild or medium)
• 1 1/2 cups shredded Jack Cheese
• flour tortillas

1. Cook 3 large chicken breasts until tender.
2. In a bowl mix: shredded cheese (half cheddar and half jack), 1-pint whipping cream (not whipped); set aside.
3. Saute:
4. onions & garlic; place sauteed vegetables in a large bowl.
5. Add:
6. Chicken, olives, La Victoria Thick & Chunky Salsa, and 1 1/2 Cups shredded Jack cheese place small amount of chicken mixture in flour tortilla.
7. Roll up and place on baking dish.
8. Pour cream & cheese mixture over top, covering all tortillas.
9. Let sit for 1/2 hour.
10. Bake at 350 degrees until cheese melts and enchiladas are thoroughly heated.

chicken breasts, shredded cheese, whipping cream, onions, garlic, olives, victoria, jack cheese, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38295 (may not work)