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Source: Campbell's Recipes
Tagged With: 6 servings (2 enchiladas each)
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 servings (2 enchiladas each)
Prep Time: 25 minutes
Cook Time: 40 minutes
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1 package (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 tortilla (6-inch), warmed
1 cup tomato purée
2 tablespoons chopped fresh cilantro leaves
1/8 teaspoon 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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