Chicken Cream Enchiladas Recipe

• 12 corn tortillas, purchased
• Salad oil
• Cream cheese chicken filling (directions follow)
• 2/3 c. whipping cream
• 2 c. (about 8 ounce.) shredded Jack cheese
• Garnishes: radishes, pitted ripe olives, fresh coriander (cilantro)
• Lime wedges

1. Fry tortillas in oil.
2. Spoon about 1/3 c. of the chicken filling down center of each tortilla and roll to enclose.
3. Set enchiladas, seam side down, in a 9x13 inch baking dish, side by side.
4. (Cover and refrigerateif made ahead.)
5. Moisten tops of enchiladas with whipping cream, then sprinkle cheese proportionately over them.
6. Bake, uncovered, in a 375 degree oven for 20 min to heat through.
7. (If chilled, bake for 30 min; cover casserole for first 15 min.)
8. Garnish with radishes, olives and coriander before serving.
9. Pass lime wedges to squeeze onto individual servings.
10. Makes 12 enchiladas (about 6 servings.)

corn tortillas, salad oil, cream cheese chicken filling, whipping cream, cheese, radishes, wedges

Taken from cookeatshare.com/recipes/chicken-cream-enchiladas-39653 (may not work)