Chicken Enchiladas with Chile-Cilantro Sauce

From Ortega

Chile-Cilantro Sauce
2 C green chile cilantro
1 C chicken broth
1 C heavy whipping cream

Chicken Enchiladas
1 Tbsp vegetable oil
1 small onion, quartered, sliced
3 cloves garlic, finely chopped
1 lb boneless, skinless chicken breasts, diced
7oz can diced green chiles
1/2 tsp each salt and ground cumin
1/4 tsp ground black pepper
12 corn tortillas
2 C shredded monterey jack cheese

Combine pesto, broth and cream in medium bowl; mix well. Pour half of sauce on bottom of 13x9" baking dish. Heat oil in large skillet over medium-high heat. Add onion and garlic; cook for 1 minute. Add chicken; cook, stirring frequently, for 4-5 minutes or until chicken is no longer pink in center. Stir in chiles, salt, cumin and pepper. Heat tortillas in small skillet over high heat for 30-40 seconds on each side. Top each with 1/4 cup chicken mixture and 1 tablespoon cheese; roll up. Place in baking pan. Top with remaining sauce and cheese. Bake, covered, in preheated 350 degree oven for 15-20 minutes or until heated through.

Chile-Cilantro Pesto
2 C fresh cilantro sprigs
7oz can diced green chiles
1 C grated Parmesan
3/4 C toasted pine nuts
4 large cloves garlic peeled
1 Tbsp lime juice

Put all items in food processor; process until well chopped. Process, while slowly adding 1/2 C corn oil, for additional 20-30 seconds or until almost smooth