Chicken Enchiladas

This recipe is so easy and always a hit!

7-8 large chicken breasts, cooked and shredded or finely diced (about 6 cups)

2 (15 oz.) cans black beans, drained and rinsed

36 oz. salsa (about 2/3 to ¾ jar of Jack’s Medium Fresh Salsa from Costco)

1 quart cream (real whipping cream is the best!  If you prefer, use half and half)

3-4 cups grated cheese

Flour tortillas, about 24 of the 8” size

Fresh limes

Combine cooked chicken, beans, salsa and half of the cheese in a large bowl.  Spray 2 or 3 9x13-inch glass baking pans with non-stick cooking spray.  Pour just enough cream in each pan to cover the bottom.  Using a separate round pie tin filled with cream, dip both sides of each tortilla in cream, drain.  Fill tortilla with 1/2 cup chicken mixture, roll up and place in 9x13-inch pans, filling pans from end to end.  Pour remaining cream over the top and sprinkle with the remaining cheese.  Cover with foil sprayed with non-stick cooking spray.

Bake, covered, 45 minutes at 350°.  Squeeze fresh lime juice on top just before serving.  Makes about 24 8” enchiladas.  Can be prepared ahead and refrigerated up to 2 days before baking. 

Serve with a Mexican tossed salad, cornbread, lime rice and fresh fruit.  From Rosemary Wixom.

(Sorry my picture wasn't the best.  These got a bit burned on the bottom when I was trying to bake two pans at a time.)