1 8 oz. package softened cream cheese 1 3/4 cups picante sauce 2 cups chicken, chopped, cooked 2 cups (16 oz.) shredded Monterey Jack cheese 12 6-inch corn tortillas 1 cup tomato puree 2 tablespoons chopped, fresh cilantro 1/8 teaspoon garlic powder, or 1 garlic clove, minced 1 11 oz. can, drained and chopped tomatillos fresh cilantro, for garnish
Stir cream cheese until smooth. Stir in 3/4 cup picante sauce, chicken and 1 cup Monterey jack cheese. Warm tortillas according to pkg. directions. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam side down in 3 quart shallow baking dish. Mix remaining picante sauce, tomato puree, cilantro, garlic powder, and tomatillos. Pour over enchiladas. Cover and cook at 350 degrees for 35 minutes or until hot. Uncover and top with remaining Monterey Jack cheese. Place in oven until cheese is melted. Garnish with fresh cilantro.
Source: Bakersfield Californian Newspaper Date Published: 04/29/97
