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Chicken Enchiladas with Chile Cream Sauce (recipes)


Chicken Enchiladas with Chile Cream Sauce

Yield: Makes 6 servings



Ingredients:



2cups green chile salsa

1cup chicken broth

1cup heavy whipping cream

1/2cup grated Parmesan cheese

1tablespoon flour

1tablespoon vegetable oil

1small onion, quartered, sliced

3cloves garlic, finely chopped

3cups chopped cooked chicken

3/4cup toasted pine nuts

1/2teaspoon salt

1/2teaspoon ground cumin

1/4teaspoon black pepper

2cups (8 ounces) shredded Mexican cheese blend or Monterey Jack cheese

12(6-inch) corn tortillas

Chopped cilantro









Preparation:





1.Preheat oven to 350°F. Lightly grease 13X9-inch baking dish.2.To make cream sauce, combine salsa, broth, cream, Parmesan cheese and flour in large saucepan. Cook and stir until slightly thickened. Pour half of sauce onto bottom of prepared pan.3.To make enchiladas, heat oil in large skillet over medium-high heat. Add onion and garlic; cook 1 minute. Stir in chicken, nuts, salt, cumin and pepper; set aside.4.Heat tortillas in small skillet over high heat for 30 to 40 seconds on each side. Top each with 1/4 cup chicken mixture and 1 tablespoon Mexican cheese; roll up. Place in baking pan. Top with remaining sauce and Mexican cheese. Bake, uncovered, 15 to 20 minutes or until heated through. Garnish with cilantro.