Chicken Enchiladas from Erin

Ingredients:
6 –8 chicken breasts, boiled and shredded
Salsa verde (I use 4 of the small cans)
1 red pepper diced
1 yellow pepper diced
1 onion diced
1 can of sliced black olives
1 bunch of fresh cilantro
Fresh garlic to taste
3 cups Monterey jack cheese
3 cups cheddar cheese
2 pkgs fajita size flour tortillas
Pint of whipping cream or half and half
1 bunch of green onions

Directions:

Sauté the peppers, cilantro, onion and garlic. Combine in a large bowl with the shredded chicken, salsa verde, olives, and ½ of the cheeses. Pour the cream
into a bowl and dip the tortillas into the cream so that they are covered on both sides. Then put about 2 TBS of the chicken mixture in the tortilla and roll it up. When your pan is full, sprinkle remaining cream over the enchiladas, followed by the remaining cheese and green onions. Bake at 350 for
30 – 40 minutes.

You can make them ahead and keep them in the refrigerator overnight, too.

This recipe should make 2 large pans or 3 small pans.