Chicken Enchiladas with Tomatillo Cream Sauce

Happy Cinco de Mayo!!

This recipe is from the May/June 2006 Cooking with Paula Deen.

Chicken Enchiladas with Tomatillo Cream Sauce

3 c. chopped cooked chicken
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) container sour cream
1 (8 oz.) pkg. Monterey Jack cheese, shredded
1 onion, chopped
1/4 c. chopped fresh cilantro
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
24 (6-inch) corn tortillas
Tomatillo Cream Sauce (recipe below)
1 (8 oz.) pkg. Colby-Jack cheese
Sliced green onions

Preheat oven to 350. Lightly grease 9x13 dish. In a large bowl, combine chicken and next 8 ingredients. Spoon 2 tbsp. chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas in a single layer, seam side down, in baking dish. Spoon tomatillo cream sauce evenly over enchiladas. Sprinkle with shredded cheese. Bake 35 - 40 minutes, or until hot and bubbly. Garnish with sliced green onions.

Tomatillo Cream Sauce

1 (28 oz.) can tomatillos, drained
1 (14.5 oz.) can chicken broth
1 (4 oz.) can chopped green chilies
2 tsp. ground cumin
2 tsp. 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.

Pour mixture into container of an electric blender or food processor. Pulse mixture several times until smooth. Return mixture to skillet; stir in cream, and cook 2 minutes on low.

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I make this with flour tortillas because I don't care for corn tortillas.  Just add more filling to a package of 8 tortillas and do everything else the same.

If you are looking for an easier version, check this out:  Creamy Chicken Enchiladas