Salsa, sour cream, cilantro, sliced green onions,for serving.
Instructions
Preheat oven to 350 degrees and spray a 9x13-inch baking dish with cooking spray.
Stir together all filling ingredients in a large bowl.
Stack tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 40 seconds.
Spread about 1/2 cup of filling on each tortilla. Top with about 2 tablespoons of shredded cheese.
Roll each one up and place seam side down in prepared baking dish.If there is extra filling you can place it in the baking dish, stuffing it between the enchiladas.
In a medium bowl, whisk together enchilada sauce, green chilies, heavy cream, and chicken broth.
Pour over the enchiladas. Sprinkle the remaining cheese on top.
Cover with Aluminum Foil. (Spray the underside of foil with cooking spray so the cheese won't stick to it.)
Bake for 20 minutes. Remove foil and bake another 10 minutes.
To serve, top with desired toppings (sour cream, salsa, green onions, cilantro.)
Notes
You can use corn tortillas instead of flour if you prefer. I just happen to prefer flour.