Baked Chicken Enchiladas

• 1 1/2 pounds ground chicken
• 2 cups chicken broth
• 5 tablespoons garlic
• 1 jalapeno minced
• 1 cup chopped onion
• 1 jar salsa verde
• 1/4 cup heavy whipping cream
• 1 can rotel
• 1 teaspoon salt
• 2 tablespoons ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon ground red pepper
• 8 ounces reduced fat cream cheese
• 12 corn tortillas 6-inch
• cooking spray
• 1 cup sharp cheddar cheese shredded

1. Cook the ground chicken and onion until the chicken is lightly browned. Remove from pan.
2. Scrape the pan used for cooking the chicken. Add the next 4 ingredients and bring to a simmer. Cook 8 minutes. Filter out all solids and add whipping cream. Stir to combine and simmer for 2 minutes.
3. Save the liquid mixture in a large, shallow bowl.
4. Place the chicken/onion mixture in a medium bowl. Add Rotel and next 5 ingredients (through cream cheese). Mix thoroughly.
5. Assemble tortillas as follows: dip a tortilla in the salsa verde liquid and let it soak for 30 seconds. Fill each tortilla with approximate 1/3 C of chicken mixture (do not overfill); Roll up. Arrange filled tortillas, seam side down, in an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Continue until baking dish is full.
6. Evenly pour the salsa verde sauce over the enchiladas. The sauce should not come higher than 50% of the way up the side of the dish.
7. Top evenly with cheddar cheese
8. Bake at 400u0b0 for 20 minutes or until lightly browned.

ground chicken, chicken broth, garlic, onion, salsa verde, heavy whipping cream, salt, ground cumin, chili powder, ground red pepper, cream cheese, corn tortillas, cooking spray, cheddar cheese

Taken from www.yummly.com/recipe/Baked-Chicken-Enchiladas-695567 (may not work)