My family gives this casserole a 10 for outstanding–By the end of the meal, there was nothing left; not even the crumbs on their plates! To cut time, I started with a deli-roasted chicken and I used a mix of Pepper Jack cheese and Monterrey Jack. It’s incredibly delicious! Double the recipe and eat some now and freeze the other half; just pull it out of the freezer on a night you are in a rush. It’s just as good the second time around!

Prep time: 30 minutes + freezing
Bake: 35 minutes
Yields: 6

Ingredients

• 3 cups cooked chicken breast, shredded
• 1 can (10 oz.) diced tomatoes with mild green chilies, drained
• 3/4 cup Salsa Verde
• 1 can (4 oz.) green chilies, chopped
• 1 can (2 1/4 oz.) ripe sliced olives, drained
• 1 tsp. ground cumin
• 2 1/2 cups heavy whipping cream
• 3/4 tsp. salt
• 12 corn tortillas (6 in.), warmed
• 2 cups (8 oz.) pepper Jack cheese, shredded (or Monterrey jack for less spicier version)

Directions

1. In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt.
2. Dip both sides of each tortilla in the cream mixture; top with 1/4 cup chicken mixture. Roll up and place seem side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese.
3. Cover and bake at 350 degrees Fahrenheit for 35-40 minutes or until heated through; the last 10 minutes uncover and continue baking.
4. You can cover and freeze the casserole for up to 6 months.

To Use Frozen Casserole: Thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees Fahrenheit for 35-40 minutes or until heated through.

If you like this, you might also like:

• Low-Fat Sour Cream Chicken Enchiladas