Chicken Tomatillo Enchiladas: 1 pkg. (8 ounces) cream cheese, softened 1 3/4 cups Pace® Picante Sauce 2 cups chopped cooked chickens 2 cups shredded Monterey Jack cheese 12 corn tortillas, (6-inch) 1 cup tomato puree 2 tbsp. chopped fresh cilantro 1/8 tsp. garlic powder or 1 clove garlic, minced 1 can (about 11 ounces) tomatillos, drained and chopped Stir cream cheese until smooth. Stir in 3/4 cup picante sauce, chicken and 1 cup Monterey Jack cheese. Warm tortillas according to package directions. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Mix remaining picante sauce, tomato puree, cilantro, garlic powder and tomatillos. Pour over enchiladas. Cover and bake at 350°F. for 35 min. or until hot. Uncover. Top with remaining Monterey Jack cheese. Bake 5 min. more or until cheese is melted.
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