Name: Chicken Enchiladas w/ Jalapeño Chutney
Ingredients: 10 corn or flour tortillas; 2 cups Monterey Jack cheese (grated); 2 cups cooked chicken; 6 oz soft cream cheese; 1 jar Aloha From Oregon Jalapeño Chutney; Sauce; 1 tsp vegetable oil; 1 small onion (chopped); 3 cloves garlic (chopped); 1-8 oz cans tomato sauce; 2-14.5 oz cans tomatoes with liquid; 1 cup chicken broth; 1 tsp each ground cumin & salt

Chicken Enchiladas w/ Jalapeño Chutney

Course Main Course

Ingredients

10 corn or flour tortillas
2 cups Monterey Jack cheese grated
2 cups cooked chicken
6 oz soft cream cheese
1 jar Aloha From Oregon Jalapeño Chutney
Sauce
1 tsp vegetable oil
1 small onion chopped
3 cloves garlic chopped
1-8 oz cans tomato sauce
2-14.5 oz cans tomatoes with liquid
1 cup chicken broth
1 tsp each ground cumin & salt

Instructions

In a sauce pan; saute onion & garlic in oil until tender. Add remaining sauce ingredients. Bring to a boil; reduce heat. Simmer 15 minutes; set aside. In a mixing bowl, combine chicken, cream cheese, Aloha From Oregon Jalapeño Pepper Chutney, & half of the cheese. Transfer 1-1/2 cups of sauce into a shallow dish; dip tortillas one at a time in sauce. Spoon 1/3 cup of filling mixture across diameter of tortilla. Roll up; place seam side down in casserole dish. Pour remaining sauce over top. Cover with aluminum foil; bake at 375° for 10-15 minutes. Remove foil; sprinkle with remaining cheese; continue baking uncovered 5-10 minutes until cheese is melted & sauce is bubbly. Garnish as desired. Goes great with Jalapeño Cornbread!