4 chicken breats
1 bunch cilantro, chopped
1 cup heavy cream
1 tsp. cumin
1 can (10oz) greem chili enchiladas sauce
1 jalapeno pepper, seeded and chopped
1 pkg (8ct) flour tortillas
1 pkg (8oz) shredded cheese
Cut chicken into cubes and saute in a lightly oiled skillet with 1/2 of the green onions, 1/2 of the cilantro,
and cumin. Add 1/2 of the can of enchiladas sauce and simmer until the chicken is tender. Season to taste with salt and pepper.
In a heavy sauce pan, combine the heavy cream and jalapeno pepper. Bring to a boil then reduce heat and simmer until cream has reduced to half its volume.
Spread the remaining enchiladas sauce in the bottom of a 9x13 inch casserole pan. Roll chicken mixture and
shredded cheese in each tortilla and place, seam down, in the casserole pan. Pour cream sauce over enchiladas and top with shredded cheese.
Bake in a 350 degree oven until bubbly and cheese is lightly brown. Garnish with remaining green onions and serve.
