Aunt Deb’s Chicken Enchilladas

Amanda Titus

Enchiladas:
3 cups chopped chicken
1 (8oz) package cream cheese, softened
1 (8oz) sour cream
1 (8oz) bag Monterey Jack cheese, shredded
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
24 (6-inch) corn tortillas
1 (8oz) bag Colby Jack cheese, shredded

Tomatillo Cream Sauce:
1 (28oz) can tomatillos (drained)
1 (14.5oz) can chicken broth
1 (4oz) can chopped green chilies
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1 cup heavy whipping cream


Enchiladas:
Preheat oven to 350 degrees F.
Lightly grease two 13x9x2 baking dishes. In a large bowl, combine chicken and next 8 ingredients. Spoon 2 tablespoons chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas, in a single layer, seam side down, in prepared baking dishes.

Tomatillo Cream Sauce:
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. Pour mixture into blender or food processor, pulse mixture several times until smooth. Return to skillet, stir in cream and cook 2 minutes on low.

Spoon tomatillo cream sauce evenly over enchiladas . Sprinkle with shredded cheese. Bake 35 to 40 minutes, or until hot and bubbly. Serve., or until hot and bubbly.