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Source: Pace Recipes

Pace® Chicken Tomatillo Enchiladas
What to do with leftover chicken? Make these family-favorite enchiladas, with a creamy, cheesy filling and a kicked up, easy-to-make sauce.
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Serves: 6
Prep Time: 25 minutes
Cook Time: 40 minutes
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1 pkg. (8 ounces) cream cheese, softened
1 3/4 cups Pace® Picante Sauce
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (about 8 ounces)
12 corn tortillas, (6-inch), warmed
1 cup tomato puree
2 tbsp. chopped fresh cilantro leaves
1/8 tsp. garlic powder or 1 small clove garlic, minced
1 can (about 11 ounces) tomatillos, drained and chopped

Heat the oven to 350°F. Stir the cream cheese in a small bowl until it's smooth. Stir in 3/4 cup picante sauce, chicken and 1 cup Monterey Jack cheese.

Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into a 3-quart shallow baking dish.

Stir the remaining picante sauce, tomato purée, cilantro, garlic powder and tomatillos in a medium bowl. Pour the tomatillo mixture over the enchiladas. Cover the baking dish.

Bake for 35 minutes or until the filling is hot and bubbling. Uncover the baking dish. Top with the remaining Monterey Jack cheese. Bake, uncovered, for 5 minutes or until the cheese is melted.



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Pace® South of the Border Eggs Benedict
Source: Pace Recipes
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This extra-easy version of Eggs Benedict gets an extra kick of flavor from picante sauce and fresh cilantro.  It's a great way to start your day.

View the full recipe

Pace® Grande Garlic Chicken
Source: Pace Recipes
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You'll be thrilled with the how moist and succulent chicken breasts are when topped with a generous amount of Pace® Grande Garlic Chunky Salsa.
View the full recipe


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