xiaoxl/recipe_data huggingface dataset:
Orange Baked Beans


Ingredients:
brown sugar, ketchup, Worcestershire sauce, onion

Directions:
Combine all ingredients together in a 1 1/2 quart casserole dish., Heat in the over at 350 degrees for 45 minutes, stirring occasionally.
Italian Antipasto Squares


Ingredients:
swiss cheese, American cheese, cooked ham, provolone cheese, eggs, garlic powder, fresh ground pepper, roasted sweet peppers, sliced ripe olives

Directions:
Preheat oven to 350°F.
Lightly butter 13x9-inch pan and spray with cooking spray.
Unroll 1 can of dough into 1 large rectangle; place in buttered pan.
Press in bottom and 3/4-inch up sides of pan to form crust, firmly pressing perforations to seal.
Layer all meats and cheese in order listed over dough.
In a small bowl, beat 2 eggs, the garlic powder & freshly ground pepper with wire whisk until well blended.
Pour over meat and cheese layers.
Layer roasted peppers and olives over top.
Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal.
Place over top of layered ingredients.
Pinch edges to seal.
Brush beaten egg yolk over dough.
Cover with foil.
Bake for 30 minutes.
Remove foil; bake an additional 15-20 minutes or until deep golden brown.
Cool 15 mintes before serving.
Cut into squares.
Serve warm.
Bread Machine Thin Crust Pizza Dough
Category: bread
By Healthy Boy

This is a great easy recipe for anyone to try with just basic ingredients. If you love a good thin crust that still has a nice chew to it, this recipe is for you.

Ingredients:
¾ cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
2 cups all-purpose flour
½ teaspoon salt
¼ teaspoon white sugar
1 teaspoon active dry yeast
2 teaspoons olive oil

Directions:
Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface. Preheat oven to 425 degrees F (220 degrees C). Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil. Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.

Prep time: 1 hr 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 1 14-inch crust

Calories: 126.2
Fat: 1.5 g
Saturated fat: 0.2 g
Carbohydrates: 24.2 g
Sugars: 0.2 g
Dietary fiber: 0.9 g
Protein: 3.4 g
Sodium: 146.9 mg
Chicken in Salsa


Ingredients:
chicken pieces, medium hot salsa, mozzarella cheese, monterey jack cheese

Directions:
Remove the skin from the chicken pieces. If you leave it on it will NOT crisp but rather will become unpleasantly soggy -- even downright rubbery.
Arrange chicken pieces on a baking sheet.
Top each piece with a tbs of your favorite salsa. I prefer the Pace brand and usually use medium heat.
Bake at 350 about 45-60 minute or until chicken is tender.
Top each piece with shredded cheese.
Return to oven for about 5-10 minutes or until cheese is bubbly and browning.
I like to serve these with either white rice or cornbread and a green salad.
Poppyseed Dressing
Category: side-dish
By Paula

This is a great dressing for a fresh fruit salad.  Very tangy and sweet.

Ingredients:
⅓ cup white sugar
½ cup white vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 teaspoon grated onion
1 cup vegetable oil
1 tablespoon poppy seeds

Directions:
In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds.  With blender or food processor on high, gradually add oil in a slow, steady stream.  Stir in poppy seeds.

Prep time: 15 mins
Total time: 15 mins
Yields: 1.75 cups

Calories: 160.7
Fat: 15.9 g
Saturated fat: 2.5 g
Carbohydrates: 5 g
Sugars: 4.8 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 166.3 mg
Cheesy Potato Skins


Ingredients:
russet potatoes, olive oil, paprika, salt, cayenne pepper, parmesan cheese

Directions:
Preheat oven to 400°F
Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips (Reserve peeled potatoes for another use.]
Toss potato skins with oil, paprika, salt and cayenne.
Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan.
Bake until tender and golden, about 25 to 30 minutes.
Serves 4.
South of the Border Sandwiches


Ingredients:
green chilies, salsa, green onion, sliced ripe olives, salt, pepper, ground cumin, cheddar cheese

Directions:
In a large bowl, mix eggs, chilies, salsa, onion, loves and seasonings.
Fold in cheese.
Spoon ½ cup onto bottom of rolls.
Replace tops; wrap each sandwich tightly in foil.
Bake at 350* for 20 minute.
Serves 4.
Fish Fillets in Tomato Cream Sauce


Ingredients:
onion, tomatoes, dry white wine, parsley, black pepper, sugar, salt

Directions:
Fry onion in oil until soft.
Stir in the tomatoes, wine, parsley, pepper, sugar and seasoning salt. (There are many seasoned salts: I like one we get, which has finely ground coriander, herbs and a touch of dried pepper flakes in it].
Bring to a boil, stir, and add the fish fillets -- in batches if your saucepan is small. Simmer the fish no longer than 7 minutes -- less if they are quite thin.
Transfer the fish carefully with a slotted spoon to a serving dish, and keep warm in an oven.
Boil the sauce until reduced by half and thickened. (Hard to guess how long it will take].
Then stir in the cream, and again let it reduce over fairly high heat.
Taste the sauce in case you want to add something extra, like grated nutmeg.
Pour over the fish.
Serve with rice or mashed potatoes, young peas (or a sweetish veggie like butternut or pumpkin] and a green salad.
Dulce de Leche Brownies
Category: desserts
By Roxybc

A moist and gooey chocolate brownie with pockets of dulce de leche inside and caramel on top. Truly amazing! If you have enough willpower, try and leave them overnight. They are even better and more moist the next day.

Ingredients:
cooking spray
¼ cup butter
1 (1 ounce) square dark chocolate, chopped
½ cup white sugar
½ cup brown sugar
½ cup all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
¼ teaspoon salt
2  eggs
½ cup dulce de leche
2 tablespoons caramel dessert topping, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray. Place butter in the top of a double boiler over simmering water. Stir until melted. Add chocolate and stir until melted and combined. Remove from heat. Stir white sugar, brown sugar, flour, cocoa powder, vanilla extract, and salt into the melted chocolate mixture. Stir in eggs with a spoon or spatula until just combined; try not to use more than 30 or 40 strokes. Pour a little over 1/2 of the brownie batter into the prepared pan. Drop small spoonfuls of the dulce de leche evenly over the top. Gently drag a knife through the dulce de leche to create swirls. Cover with remaining brownie batter. Drizzle caramel on top in a swirling pattern. Bake in the preheated oven until edges start pulling away from the sides of the pan, 25 to 30 minutes. Let the brownies cool completely before cutting them into squares.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 8-inch pan

Calories: 142.2
Fat: 4.9 g
Saturated fat: 2.3 g
Carbohydrates: 23.6 g
Sugars: 16.1 g
Dietary fiber: 0.9 g
Protein: 2.3 g
Cholesterol: 32.2 mg
Sodium: 96.4 mg
Cheesy Leftover Ham Casserole


Ingredients:
cooked rice, cooked ham, milk, sour cream, peas, cheddar cheese, cheddar cheese, crouton

Directions:
Cook rice according to package directions.
Preheat oven to 350.
Pull or dice ham into small pieces.
Place rice in a 13x9" baking dish and top with ham and stir to combine. Use as much or as little ham as you would like. I used almost 2 cups because I had a lot leftover from Christmas dinner.
In a large bowl, mix broccoli cheddar soup, milk and sour cream. Start with 3/4 c milk and add more if you would like it a little runnier. I prefer my soup base a little thicker.
Stir 1/2 c french fried onions, peas and 1/2 c cheddar cheese into the soup mixture.
When combined, pour the soup mixture over the rice/ham mixture and stir well, but gently, to combine.
Sprinkle 1/2 c cheddar cheese over the rice/soup mixture.
Top this with 1/4 c (or more] french fried onions.
In a plastic bag, crush croutons. It took about 1/4 bag of croutons to get 1/4 cup of crushed croutons (and I used the cheesy garlic flavor].
Sprinkle crushed croutons over top of all.
Bake, uncovered, for 20-30 minutes or until the edges start to get bubbly and it is heated through.
Chocolate Cinnamon Roll Bread Machine Bread
Category: bread
By JenCanCook

This is a very flavorful bread that can be served for breakfast, lunch, snack, or dessert. This is fabulous with milk and can be topped with peanut butter, icing, or even used as French toast. I have a Kenmore® bread machine and used the Fruit/Nut setting.

Ingredients:
¼ cup water
1 cup milk
1  egg
1 tablespoon vanilla extract
3 ⅓ cups bread flour
¼ cup sucralose and brown sugar blend (such as Splenda® brown sugar blend)
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon cocoa powder (such as Hershey's®)
1 ½ teaspoons active dry yeast
2 tablespoons margarine, softened
½ cup peanut butter chips (such as Reese's®)
¼ cup semisweet chocolate chips

Directions:
Place water, milk, egg, vanilla extract, bread flour, sucralose and brown sugar blend, salt, cinnamon, cocoa powder, yeast, and margarine respectively in the pan of a bread machine. Select a 1 1/2-pound loaf cycle with a light crust and press Start. Add peanut butter chips and semisweet chips when the final knead cycle begins. Cool bread for 10 to 15 minutes before slicing.

Prep time: 10 mins
Cook time: 3 hrs 30 mins
Total time: 3 hrs 50 mins
Yields: 1 loaf bread

Calories: 122.1
Fat: 6.7 g
Saturated fat: 4.2 g
Carbohydrates: 10.7 g
Sugars: 7.3 g
Dietary fiber: 0.5 g
Protein: 3.7 g
Cholesterol: 17.1 mg
Sodium: 259.4 mg
Lemon Poppy Seed Muffins


Ingredients:
unbleached all-purpose flour, baking powder, baking soda, poppy seeds, table salt, unsalted butter, granulated sugar, lemon zest, eggs, plain low-fat yogurt, granulated sugar, lemon juice

Directions:
Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, poppy seeds, and salt in medium bowl; set aside.
Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.
Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and glaze.
For Glaze: While muffins are baking, heat 1/4 cup granulated sugar and lemon juice in small saucepan until sugar dissolves and mixture forms light syrup, 3 to 4 minutes. Brush warm syrup over warm muffins and serve.
Mock Chopped Liver- Walnuts and Pareve


Ingredients:
hard-boiled eggs, onion, ground walnuts, olive oil, paprika

Directions:
Sautee chopped onion in olive oil on low heat until onion is clear in color.  Let cool.
Add eggs, nuts, and onion to cuisine art and puree.
Sprinkle paprika over top.
Serve with crackers, carrots, celery, or chips.
Enjoy!
Love Letter - Crepes
Category: breakfast-and-brunch
By ravera

We used to have crepes in our hostel, but we called it love letter. We all loved it. I make this for my family and they also love this.

Ingredients:
1 ½ cups all-purpose flour
1 tablespoon white sugar
½ teaspoon baking powder
½ teaspoon salt
2 cups milk
2 tablespoons butter, melted
2  eggs
½ teaspoon vanilla extract
2 teaspoons vegetable oil, or as needed
½ cup flaked coconut
1 tablespoon white sugar, or more to taste
¼ teaspoon ground cardamom

Directions:
Sift flour, 1 tablespoon sugar, baking powder, and salt together in a large bowl. Whisk milk, butter, eggs, and vanilla extract into flour mixture until smooth. Heat vegetable oil in a skillet over medium-high heat. Scoop about 1/4 cup batter and pour onto hot skillet. Tilt the pan in a circular motion to evenly distribute the batter. Cook crepe until bottom is lightly browned, about 2 minutes. Loosen with a spatula, flip, and cook the other side, about 2 more minutes. Transfer to a plate. Add more oil to the pan and repeat with remaining batter. Mix coconut, 1 tablespoon white sugar, and cardamom together in a small bowl. Spread 1 to 2 tablespoons of coconut mixture into the center of each crepe; fold crepe over the filling like an envelope or in half.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 203.5
Fat: 8 g
Saturated fat: 4.4 g
Carbohydrates: 26.5 g
Sugars: 7.9 g
Dietary fiber: 1.1 g
Protein: 6.2 g
Cholesterol: 59 mg
Sodium: 252.5 mg
Fiesta Taco Casserole


Ingredients:
sour cream, lean ground beef, water, cilantro, whole kernel corn, black beans, sharp cheddar cheese

Directions:
Brown ground beef in large skillet on medium heat, drain,then add taco seasoning,2/3  cup water,and 1/4 cup chopped cilantro, reduce heat  and simmer for 3 minutes.
While ground beef is cooking, sprinkle hash browns into a casserole dish and spread 1/2 cup sour cream over hash browns. Then sprinkle 1/2 cup shredded cheese over the sour cream.
Cover with the ground beef mixture,then add the black beans and corn. Bake at 400 degrees,in preheated oven,for 15 minutes or until heated through.
Sprinkle with remaining 1/2 cup cheese and serve.
Keto Cauliflower Spanish Rice
Category: fruits-and-vegetables
By Chef Hunter

Spanish cauliflower rice with all the flavor but very few carbs.

Ingredients:
1 (16 ounce) package frozen riced cauliflower
2 tablespoons water
4 tablespoons olive oil
½  yellow onion, finely chopped
2 tablespoons granulated garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground white pepper
½ cup chunky salsa

Directions:
Put cauliflower rice in a microwaveable bowl. Add about 2 tablespoons water. Cover with plastic wrap and microwave on high until tender, about 5 minutes. Let cool until safe to handle. Lay a thin dish towel on a flat surface. Add 1/2 of the cauliflower. Hold the 4 corners of the towel together to wrap up the cauliflower completely. Twist the towel and squeeze hard to drain off as much water as possible. Remove cauliflower and repeat with the other half. Heat olive oil in a skillet over medium-high heat until smoking. Add cauliflower, onion, garlic, chili powder, cumin, and white pepper. Saute, stirring constantly, until cauliflower is browned and liquid is evaporated, about 5 minutes. Add salsa. Cook and stir until salsa is mostly reduced, 8 to 10 minutes more.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 3 cups

Calories: 124.1
Fat: 9.3 g
Saturated fat: 1.3 g
Carbohydrates: 9.7 g
Sugars: 1.6 g
Dietary fiber: 3.4 g
Protein: 3 g
Sodium: 158.7 mg
Prune and Olive Chicken
Category: world-cuisine
By Teresa

A taste of the Mediterranean in one delicious baked chicken dish. This is a classic Chicken Mirabella recipe.

Ingredients:
3 cloves garlic, minced
⅓ cup pitted prunes, halved
8  small green olives
2 tablespoons capers, with liquid
2 tablespoons olive oil
2 tablespoons red wine vinegar
2  bay leaves
1 tablespoon dried oregano
salt and pepper to taste
1 (3 pound) whole chicken, skin removed and cut into pieces
¼ cup packed brown sugar
¼ cup dry white wine
1 tablespoon chopped fresh parsley, for garnish

Directions:
In a medium bowl combine the garlic, prunes, olives, capers, olive oil, vinegar, bay leaves, oregano, salt and pepper. Mix well. Spread mixture in the bottom of a 10x15 inch baking dish. Add the chicken pieces, stir and turn to coat. Cover and refrigerate overnight. When ready to prepare, preheat oven to 350 degrees F (175 degrees C). Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken. Bake in preheated oven for 1 hour, spooning juices over chicken several times as it is baking. Serve on a platter, pouring juices over the top, and garnish with fresh parsley.

Prep time: 15 mins
Cook time: 1 hr
Total time: 9 hrs 15 mins
Yields: 6 servings

Calories: 402.2
Fat: 22.4 g
Saturated fat: 5.5 g
Carbohydrates: 16.5 g
Sugars: 13.1 g
Dietary fiber: 1.2 g
Protein: 31.2 g
Cholesterol: 97 mg
Sodium: 307.8 mg
Wiener Schnitzel With Sauce


Ingredients:
all-purpose flour, eggs, unsalted butter, dry white wine, fresh lemon juice, heavy cream, unsalted butter, fresh parsley, lemon wedges

Directions:
Slice pork into eight 1"-thick pieces.
Pound each piece with a meat mallet to about 1/4" thickness.
Season with salt and pepper.
Place flour, eggs, and bread crumbs into three separate shallow dishes.
Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
Place breaded pork on a baking sheet or plate.
Heat oil and 3 T. butter in a large saute pan over medium-high heat.
Saute pork until golden brown, 2–3 minutes on each side.
Remove from pan and keep warm in a 200° oven.
Deglaze pan with wine; add lemon juice and simmer 3 minutes.
Add heavy cream and simmer until reduced by half, about 1 minute.
Off heat, whisk in butter 2 T. at a time.
Stir in parsley; spoon sauce over medallions.
Serve with lemon wedges.
Tie-Dyed Baby Beets


Ingredients:
character(0]

Directions:
Trim beets and slice into 1/2 inch thick circles, taking care to wipe down cutting board after each color.
Steam each color beet separately until tender, about 20 minutes, either in a steamer or in one inch or so of water in a covered pot.
Remove beets and let cool.
Using an apple corer or other small device, remove a center piece from each beet.  You can use any shape you choose.
Place the center piece of one color beet into the hole left in another color, until you have used all beet slices.
Refrigerate at least one hour and up to one day for colors to spread out and give a tie-dyed effect.
Caboches in Potage (Cabbage Soup)


Ingredients:
cabbage, onions, leeks, salt, low sodium beef broth, ground cardamom, ground coriander, sugar, saffron

Directions:
"Combine all ingredients in a pot. Bring to a boil, reduce heat and simmer 20 minutes."
Ultimate Cheese Biscuits - Muffins


Ingredients:
self-rising flour, cheddar cheese, onion powder, garlic powder, cayenne powder, mayonnaise, milk

Directions:
In a medium size bowl, combine flour, cheese, onion powder, garlic powder, and cayenne powder.
Stir in mayonnaise and milk - just until moistened. Important: do not overstir.
Pour into well greased muffin tin until two-thirds full. Fill 12 muffin slots.
Bake in a 425 degree oven for 12-15 minutes or until light brown.  (Good tip for any leftover biscuits - cut biscuits in half and turn down into melted butter in a skillet. Grill until golden brown. Good for breakfast.].
Spicy Seafood & Meat over Rice


Ingredients:
squid, chicken breast, shrimp, salt, cornstarch, asparagus, mushroom, red bell pepper, water, garlic cloves, green onion, sugar, vinegar, dry white wine, soy sauce, dark soy sauce, cornstarch, green onion, rice

Directions:
Score the squid in a crisscross manner, then cut in pieces.
Slice meat.
Combine salt and cornstarch in medium bowl.
Add squid, meat, and shrimp to cornstarch mixture and mix to coat.
In small bowl combine sugar, vinegar, sesame oil, wine, soy sauces, ½ tablespoon , cornstarch, water, and green onion sections (green parts].
Heat the oil in a frying pan or wok.
Add the asparagus, mushrooms, red bell pepper, and one tablespoon of the water; cover and cook until steamy. Stir-fry briefly, then remove from pan or wok. Wipe wok dry.
Heat 3 tablespoons oil to pan or wok. Add the garlic, dried chili peppers, and green onions (white parts]. Stir-fry until garlic turns golden brown.
Add squid, meat, and shrimp to pan or wok and stir-fry until separated and cooked.
Add sugar, vinegar, soy, cornstarch, etc. mixture and return vegetables to pan or wok. Stir-fry to mix well.
Place on top of rice and serve.
Caramel Filled Chocolate Cookies
Category: desserts
By Lisa

Chocolate cookie dough is wrapped  around caramel filled chocolate candies. We have these at Christmas time each year.  They are delicious!  Hope you enjoy them too.

Ingredients:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2  eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48  chocolate-covered caramel candies

Directions:
Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa.  Gradually add to butter mixture, beating well.  Stir in 1/2 cup walnuts. Cover and chill at least 2 hours. Preheat oven to 375 degrees F (190 degrees C). Combine remaining 1/2 cup nuts with the 1 tablespoon sugar.  Divide the dough into 4 parts.  Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets. Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 3 hrs
Yields: 4 dozen

Calories: 253
Fat: 13 g
Saturated fat: 6.4 g
Carbohydrates: 33.1 g
Sugars: 21.9 g
Dietary fiber: 1.6 g
Protein: 3.4 g
Cholesterol: 36.6 mg
Sodium: 127.5 mg
Crunchy Cauliflower Salad


Ingredients:
plain yogurt, mayonnaise, lemon juice, paprika, cauliflower florets, broccoli floret, cherry tomatoes, Canadian cheddar cheese, red onion

Directions:
"In a large bowl, combine the yogurt, mayonaisse, lemon juice, paprika and salt and pepper to taste. Add cauliflower, broccoli, chicken, tomatoes, cheese and red onion. Toss gently to coat. Let stand a few minutes before serving."
Tougnol (Anise Bread)


Ingredients:
flour, sugar, anise, instant yeast, butter, salt

Directions:
Activate the yeast in a small amount of water.
Mix together the flour, sugar, anise and salt.
Pour in the milk, yeast and melted butter.
Stir together until ingredients come away from the sides of the bowl and start to form a ball, then knead for a few minutes to get a smooth, not sticky ball.
Place in a lightly greased bowl and cover with plastic wrap.  Let rise in a warm place until doubled in size.
Cut the dough into three pieces and shape into large croissants.
Let rise until not quite doubled in size.  Place in a 375 degree oven and bake for approximately 30 minutes until golden in color.
Bon Appetit.
Chicken Enchiladas


Ingredients:
green chili salsa, cream cheese, monterey jack cheese, heavy cream, corn tortillas

Directions:
heat cream cheese and 7 oz. of salsa over medium heat stirring occasionally until completely melted.
Mix in 1/2 a cup of jack cheese and the chicken.
In a sauté pan heat the heavy cream and the other 7 oz. of salsa.
Dip a corn tortilla into the heavy cream until it is soft.
Spoon about a 1 1/2 tablespoons of the chicken mixture into the tortilla and roll.
Place the tortilla in a greased 13x9-inch dish and do the same with the remaining tortillas.
Once they are all rolled in the pan(s] pour the remaining heavy cream and salsa mixture over the enchiladas and top with the remaining jack cheese.
Bake 350°F for 35-45 minutes or until bubbly.