Recipe courtesy of The Associated Press, Copyright 1997
1.0 8-ounce package cream cheese, softened
1.75 cups picante sauce
2.0 cups chopped cooked chicken
2.0 cups Monterey Jack cheese, shredded
12.0 6-inch corn tortillas
1.0 cup tomato puree
2.0 tablespoons cilantro, freshly chopped
1.0 clove garlic, minced
1.0 11-ounce can tomatillos, drained and chopped
fresh cilantro, for garnish
Stir cream cheese until smooth. Stir in 3/4 cup of the picante sauce, the chicken and 1 cup of the Monterey Jack cheese.
Warm tortillas according to package directions. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam side down in 3-quart shallow baking dish.
Mix remaining picante sauce, tomato puree, chopped cinantro, garlic powder and tomatillos. Pour over enchiladas. Cover and bake at 350 degrees for 35 minutes or until hot. Uncover. Top with remaining Monterey Jack cheese. Bake 5 minutes more or until cheese is melted. Garnish with cilantro. Serves 6.