Ingredients
3 cups shredded cooked chicken breast1 can (10 ounces) diced tomatoes with mild green chiles, drained3/4 cup salsa verde1 can (4 ounces) chopped green chiles1 can (2-1/4 ounces) sliced ripe olives, drained1 teaspoon ground cumin2-1/2 cups heavy whipping cream3/4 teaspoon salt12 corn tortillas (6 inches), warmed2 cups shredded pepper Jack cheese
Preparation
In a large bowl, combine the first 6 ingredients. In a shallow bowl, combine cream and salt.
Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through.
