Chicken & Cream Enchiladas

5 chicken breasts
1/2 C. white wine
1/2 stick of butter
2-3 tsp. minced garlic
1/3 C. dried onion flakes
4 chicken bouillion cubes

Place all ingredients in crock pot and cook until tender. Once chicken is cooked, shred it with two forks in the crock pot. With slotted spoon transfer cooked chicken to large bowl. Add the following:

1 can diced green chiles
1 can chopped olives
8 oz. pepper jack cheese, shredded
8 oz. sharp cheddar cheese, shredded

Mix all ingredients together, then spoon filling in to flour tortillas. Place in sprayed casserole pan, then pour 1 pint of heavy whipping cream over the top. Cover with tin foil. Bake at 350 for 30-40 minutes.


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