Ingredients
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1 tablespoon butter
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1 teaspoon olive oil
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2 cups cooked chicken breasts
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3 -4 jalapenos, seeded and chopped
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2 green onions, chopped
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1 tablespoon cumin (or to taste)
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4 ounces cream cheese, softened
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2/3 cup sour cream
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2 cups Mexican blend cheese, shredded divided
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1 1/2 cups red enchilada sauce
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1 cup Pace Picante Sauce
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1/2 cup heavy cream
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2 garlic cloves, chopped
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6 large flour tortillas (or 12 small)
Instructions
- Preheat oven to 350°F Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
- FILLING: Heat butter and oil in a saucepan over medium heat. Add chicken, garlic, jalapenos, and green onion. Sprinkle with cumin, and cook, stirring occasionally, for 3-4 minutes until heated thru.
- Add the cream cheese, stirring to incorporate until melted. Stir in sour cream, season with salt and pepper. Remove from heat.
- ENCHILADAS: To each tortilla, place some of the chicken mixture, then sprinkle with some Mexican cheese blend (about 2 Tbsp inside each enchilada). Roll up and place seam side down into the baking dish. Repeat with remaining tortillas.
- To the skillet the chicken mixture was in (no need to wash the pan first), combine the enchilada sauce, picante sauce, and heavy cream. Bring to a simmer then pour over top of the enchiladas. Sprinkle with cilantro followed with remaining shredded cheese. Bake for 40 minutes until heated thru.
- Let rest 5-10 minutes to set. Serve with a dollop of additional sour cream if desired.