Chicken Enchiladas with Tomatillo Cream Sauce

From Cooking with Paula Deen, May/June 2006

Chicken Enchiladas with Tomatillo Cream Sauce
  1. 3 cups chopped cooked chicken
  2. 1 (8-ounce) package cream cheese, softened
  3. 1 (8-ounce) container sour cream
  4. 1 (8-ounce) package Monterey Jack cheese, shredded
  5. 1 onion, chopped
  6. 1/4 cup chopped fresh cilantro
  7. 2 cloves garlic, minced
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon ground black pepper
  10. 24 (6-inch) corn tortillas
  11. Tomatillo Cream Sauce
  12. 1 (8-ounce) package Colby and Monterey Jack cheese blend, shredded
  13. Sliced green onions (optional)
  1. Preheat oven to 350°F. Lightly grease two 13x9-inch baking dishes.
  2. In a large bowl, combine chicken and next 8 ingredients. Spoon 2 tablespoons chicken mixture down center of each tortilla. Fold sides over, enclosing filling. Place filled tortillas, in a single layer, seam side down, in prepared baking dishes.
  3. Spoon Tomatillo Cream Sauce evenly over enchiladas. Sprinkle with shredded cheese. Bake 35 to 40 minutes, or until hot and bubbly. Garnish with sliced green onions, if desired.
Makes 12 servings