
Ingredients:
· 3 cups shredded cooked chicken (leftover smoked chicken)
· 1 cup salsa Verde
· 4-ounce can chopped green chilies
· 1 chopped jalapeno pepper seeds removed
· 8 8-inch flour tortillas
· 1 cup chicken broth (saved from the smoking pan)
· 2 cups whipping cream
· 1-1/2 cups Monterey Jack cheese shredded
Directions:
1. Mix first four ingredients in a bowl
2. Pour ½ of the whipping cream in the bottom of a 9 X 13 baking dish
3. Heat chicken broth slightly and pour in an 8-in bowl
4. One by one submerge each flour tortilla
5. Place approximately 1/8 chicken mixture in each wet tortilla and roll up
6. Place all 8 side by side in dish, sprinkle with cheese and pour remaining whipping cream over top
7. Bake at 350 for 30 minutes.