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Yum, one of the message boards I post on just reminded me of this recipe. I love these things. I guess that means I’ll have to make them soon 
Chicken Enchiladas with Tomatillo Cream Sauce
Makes 24 enchiladas
3 cups chopped cooked chicken
1 (8 oz) pkg. cream cheese, softened
1 (8 oz) container sour cream
1 (8 oz) pkg. Monterey Jack cheese, shredded
1 onion, chopped
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. ground black pepper
24 (6-inch) corn tortillas
Tomatillo Cream Sauce (recipe follows)
1 (8 oz) pkg. Colby and Monterey Jack cheese blend, shredded (I actually used 2 pkgs. BAD BAD HEATHER.)
Sliced green onions (optional, which means I didn’t use them)
Preheat oven to 350F. Lightly grease two 13×9x2-inch baking dishes.
In a large bowl, combine chicken and next 8 ingredients. Spoon 2 Tbsp. of 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.
Spoon Tomatillo Cream Sauce evenly over enchiladas.
Sprinkle with shredded cheese. Bake 35-40 minutes, or until hot and bubbly. Garnish with sliced green onions, if desired.
Tomatillo Cream Sauce
Makes 5 cups
1 (28 oz) can tomatillos, drained (I couldn’t find canned tomatillos, so I bought 8 fresh ones and peeled them instead. I’m sure it tastes better fresh anyway!)
1 (14.5 oz) can chicken broth
1 (4 oz) can chopped green chilies
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt
1 cup heavy whipping cream
In a large skillet, combine tomatillos, broth, chilies, cumin, chili powder, and salt. Bring to a boil over medium heat; reduce heat and simmer 20 minutes. Remove from heat.
Pour mixture into container of an electric blender or food processor. Pulse mixture several times until smooth. Return mixture to skillet; stir in cream, and cook 2 minutes on low.
I love her. I’ve never met her, I never will meet her, but I love her just the same. Her blogs are high-larious, and her recipes are excellent. She gives step-by-step instructions WITH PICTURES and funny commentary when necessary. I’ve made several of her recipes, and while they are nowhere near healthy, they sure do taste good and are a nice treat every once in a while
Here’s the latest one — of course, I would substitute chicken for the shrimp, because I hate all things seafood (take a moment, get over it). I wish I had the stuff on hand to make this tonight, because I SO would. Actually, I still might. Hmmm.
Anyway, here’s the recipe!
