Johnny Jalapeno's Chicken Enchiladas With Cilantro

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 teaspoon olive oil
• 2 cups cooked chicken breasts
• 2 garlic cloves, chopped
• 3 -4 jalapenos, seeded and chopped
• 2 green onions, chopped
• 1 tablespoon cumin (or to taste)
• 4 ounces cream cheese, softened
• 2/3 cup sour cream
• 6 large flour tortillas (or 12 small)
• 2 cups mexican blend cheese, shredded divided
• 1 1/2 cups red enchilada sauce
• 1 cup pace picante sauce
• 1/2 cup heavy cream
• 1/2 cup fresh cilantro, chopped
• sour cream, to garnish

Recipe

• 1 preheat oven to 350°f spray a 9x13 baking dish with nonstick cooking spray. set aside.
• 2 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.
• 3 add the cream cheese, stirring to incorporate until melted. stir in sour cream, season with salt and pepper. remove from heat.
• 4 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.
• 5 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.
• 6 let rest 5-10 minutes to set. serve with a dollop of additional sour cream if desired.