PCC Pipian Cream Chicken Enchiladas

PCC Pipian Cream Chicken Enchiladas

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Ingredients

  • 3 cups shredded three-cheese blend
  • 3 cups shredded cheddar cheese
  • 1 3/4 cups canned diced green chiles
  • 1 cup pumpkin seeds, toasted and cooled (see note)
  • 1/2 bunch cilantro
  • 2 tablespoons olive oil
  • 3/4 teaspoons lime juice
  • Salt and pepper, to taste
  • 2 cups heavy cream
  • 2 pounds cooked chicken meat, finely chopped
  • 14 corn tortillas

Directions

Combine cheeses; set aside.

Puree pumpkin seeds in a food processor. Add chiles, cilantro, oil, lime juice, salt and pepper and puree to a pesto consistency.

Heat cream in a large sauté pan over medium heat until it just comes to a boil. Add chicken and pumpkin seed mixture; stir and simmer for 5 minutes. Remove from the heat and stir in half the cheese mixture.

Warm tortillas until pliable either by steaming or heating, wrapped, in a microwave.

Ladle sauce to cover the bottom of a 9- by 13-inch baking pan. Lay tortillas in the pan, fill with 1/4 cup chicken filling; roll tightly. Top enchiladas with sauce and remaining cheese mixture.

Bake at 350˚F for 10 to 12 minutes, until bubbling.

Special notes:

To toast pumpkin seeds, preheat oven to 350˚ F. Spread seeds on a baking sheet and toast for 4 to 5 minutes. Let cool.

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