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Pre-heat oven to 350 degrees. Place a tortilla on
a plate or cutting board, spread
a little less than one tablespoon of the Salsa
Verde all over the tortilla. Place
two heaping tablespoons each of the shredded
chicken and the cheese down
the center of the tortilla. Roll the tortilla and
place seam side down in a greased
shallow baking dish. Continue with remaining
tortillas. Spoon additional Salsa
Verde over the rolled tortillas and then cover
evenly with the cream. Sprinkle
with the remaining cheese and scallions and bake
uncovered for appx. 25
minutes, until golden.
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Notes of Interest-
This dish freezes very well. Prepare up to just
prior to baking, let cool, cover with
Saran wrap and foil, label and freeze. To cook,
defrost in refrigerator overnight,
follow baking instructions. May need to bake
longer if not thawed all the way
through.
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