All credit for these beauties goes to my friend Jillian. It's basically her recipe. Which I had to ask for at least 3 different times. Because I'm 45 and, well, I'm 45.
I usually do the reddish sauce for enchiladas. But really, what could be wrong with jack cheese, cream cheese, cream, sour cream. Really?
Here you go. This made 2 really big pans, but I have a really big family and we like leftovers.
Chicken and Pinto Enchiladas with Cilantro Cream Sauce
24 small flour tortillas
6 cups shredded chicken
2 cups cooked pinto beans (maybe 2 cans worth?)
one bunch green onions, chopped (reserve 1/2 cup for topping)
8 ounces cream cheese
2 cups shredded monterey jack cheese
2 teaspoons cumin
1 teaspoon chipotle powder
1 cup sour cream
1 cup heavy cream
2 cups salsa verde
1 large bunch cilantro, chopped
2 cups monterey jack cheese
reserved green onions
In a large bowl, gently stir together chicken, beans, green onions, cream cheese, jack cheese, cumin and chipotle.
Spoon 2-3 tablespoons down the middle of each tortilla, roll up and place seam side down in a buttered 9x13 baking pan.
In a medium bowl, blend together sour cream, heavy cream, salsa verde and cilantro. Pour over enchiladas, and top with the rest of the cheese and green onions.
Bake in a 350 oven, uncovered, for 30 minutes.
Serve with more salsa verde or hot sauce.