I love the flavors and textures in this delicious recipe. It's special enough to serve to company.
Prep Time: 45 minutes
Cook Time: 30 minutes
Ingredients:
- 2 (9 oz.) pkg. frozen cooked chicken breast strips, thawed
- 2 Tbsp. olive oil
- 2 onion, chopped
- 3 cloves garlic, minced
- 8 oz. pkg. cream cheese, softened
- 1/2 cup heavy cream
- 1 cup questo blanco (white Mexican cheese) or Monterey Jack cheese
- 2 (10 oz.) cans tomatilloes, drained
- 12 oz. bottle green chili sauce
- 4 oz. can chopped green chilies or jalapeno peppers
- 3 Tbsp. chopped fresh cilantro
- 1 cup heavy cream
- 12 corn tortillas
- 1-1/2 cups grated Parmesan cheese
Preparation:
Shred chicken and set aside. Heat oil in heavy skillet and saute onions and garlic until softened.
Beat cream cheese until smooth and add heavy cream. Mix well. Stir in chicken, onions, and garlic. Add crumbled cheese and set aside.
In food processor bowl or blender, place tomatillos and chili sauce. Puree or blend until smooth. Add green chilies, chopped cilantro, and 1 cup heavy cream. [p[]Soften tortillas in microwave on high heat for 1-2 minutes. Fill tortillas with cream cheese/chicken mixture, roll up, and place in 9x13" glass baking dish. Pour tomatillo/chili sauce over filled enchiladas and sprinkle with Parmesan cheese. Bake at 350 degrees for 20-30 minutes until bubbly and heated through. Serves 10
