Chicken Tomatillo Enchiladas

Preparation time: 25 minutes
Cooking time: 40 minutes

8-ounce package cream cheese, softened
1 3/4 cups bottled picante sauce
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 ounces)
12 corn tortillas (6-inch)
1 cup tomato puree
2 tablespoons chopped fresh cilantro
1/8 tablespoon garlic powder or 1 clove garlic, minced
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.

Copyright 1997, The Associated Press