Monday, September 20, 2010

Chicken Enchiladas 2 :

Chicken Enchiladas with Tomatillo Cream Sauce

3 c. chopped cooked chicken
1 (8oz) pkg cream cheese, softened
1 (8oz) container sour cream
1 c. mont. jack cheese, shredded
1 onion, chopped
1/4 c. chopped cilantro
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground black pepper
24 (6 in.) corn tortillas
1 c. colby jack, shredded
sliced green onions

Preheat oven to 350. Lightly grease 2 13x9x2 baking dishes. In a large bowl, combine chicken and next 8 ingredients. Microwave tortillas for 45 seconds in batches of 8. Spoon 2 tbsps of mixture down the center of each tortilla, fold around filling and place, seam side down, in prepared baking dishes.

Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkly with shredded cheese. Bake 35-40 minutes or until hot and bubbly. Garnish with sliced green onions.

Tomatillo Cream Sauce

1 (28oz) can tomatillos, drained
1 (14.5oz) can chicken broth
1 jalapeno, chopped
2 tsps cumin
2 tsps chili powder
1/2 tsp salt
1 c. heavy whipping cream

In a large skillet, combine tomatillos, broth, chilies, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer 20 minutes. Remove from heat and blend mixture until smooth (I just leave it on the stove and use my immersion blender). Stir in cream and cook 2 minutes on low to thicken.