Chicken And Cream Enchilada
1 Bunch Cilantro
2 Cups Sour Cream
1 Cup Cream
1 (7 Ounce) Can Jalapeno Salsa
2 (7 Ounce) Cans Prepared Green Chile Salsa
3 Cups of Rotisserie Chicken Chopped
1 Onion Diced
12 (6 Inch) Flour Tortillas
2 Cups Shredded Cheddar Cheese
1 Cup Monterrey Jack Cheese
To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, cream jalapeno salsa and 1/2 can of the green Chile salsa. Reserve 1 Cup and Set aside.
To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green Chile salsa and 1 cup of Monterrey Jack Cheese. Mix well. Combine with sour cream mixture until well mixed. Keep reserved cream mixture on side.
Preheat oven to 350 degrees F (175 degrees C).
Heat tortillas in conventional or microwave oven until soft. Place 2 heaping tablespoonfuls of the chicken/ cream mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining reserved sour cream mixture over all and top with the remaining shredded cheese.
Cover dish tightly with aluminum foil and bake at 350 degrees F. for about 30 minutes, or until dish is heated through and bubbling.