Ingredients

• 1 tablespoon butter
• 1 teaspoon olive oil
• 2 cups cooked chicken breasts
• 2 garlic cloves, chopped
• 3 -4 jalapenos, seeded and chopped
• 2 green onions, chopped
• 1 tablespoon cumin (or to taste)
• 4 ounces cream cheese, softened
• 2/3 cup sour cream
• 6 large flour tortillas (or 12 small)
• 2 cups Mexican blend cheese, shredded divided
• 1 1/2 cups red enchilada sauce
• 1 cup Pace Picante Sauce
• 1/2 cup heavy cream
• 1/2 cup fresh cilantro, chopped
• sour cream, to garnish

Instructions

1. Preheat oven to 350°F Spray a 9x13 baking dish with nonstick cooking spray. Set aside.

2. FILLING: Heat butter and oil in a saucepan over medium heat. Add chicken, garlic, jalapenos, and green onion. Sprinkle with cumin, and cook, stirring occasionally, for 3-4 minutes until heated thru.

3. Add the cream cheese, stirring to incorporate until melted. Stir in sour cream, season with salt and pepper. Remove from heat.

4. ENCHILADAS: To each tortilla, place some of the chicken mixture, then sprinkle with some Mexican cheese blend (about 2 Tbsp inside each enchilada). Roll up and place seam side down into the baking dish. Repeat with remaining tortillas.

5. To the skillet the chicken mixture was in (no need to wash the pan first), combine the enchilada sauce, picante sauce, and heavy cream. Bring to a simmer then pour over top of the enchiladas. Sprinkle with cilantro followed with remaining shredded cheese. Bake for 40 minutes until heated thru.

6. Let rest 5-10 minutes to set. Serve with a dollop of additional sour cream if desired.