The Griffith family had us over for dinner a few months ago and they served some amazing enchiladas. Jane was kind enough to share the recipe. I was surprised that the yummy enchiladas were so good and yet so easy to make. Here you go!
1-2 lb shredded chicken
1 14.5 oz can diced tomatoes, drained
16 oz jar mild Green Salsa
1 c cream
1 1/4 c Grated Jack Cheese
8 6-inch tortillas (I like flour, the recipe suggests corn)
1. In large bowl, combine chicken, tomatoes, mild Green Salsa, cream, 1 cup cheese, 1/2 of the tomatillo sauce, and 1/2 tsp salt and pepper.
2. Warm tortillas according to the package directions. Spread remaining green sauce in 9x13 baking dish. Roll the chicken mixture in the tortillas and place in baking dish.
3. Top with remaining cheese (and maybe a little extra:)) Bake 350' for 10-15 minutes, or until the enchiladas begin to brown.