Combine chicken and enchilada sauce. Mix whipping cream and salt together. Dip tortillas in hot water about 2 seconds to soften. Dip tortilla in whipping cream. Put some of chicken mixture in the center and roll. Place in greased pan, seam side down. Repeat with remaining tortillas. Cover enchiladas with cheese and pour whipping cream mixture over all. Cook uncovered at 350 for 20 minutes or until cheese is completely melted.
These enchiladas freeze great. Follow all instructions except do not cook. When you are ready to use them, thaw completely and cook according to directions.
Originally Submitted
1/21/2008
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