Ingredients:
1 package(8 oz) cream cheese, softened
1 3/4 cups picante sauce
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese(about 8 oz)
12 corn tortillas(6-inch)
1 cup tomato puree
2 tablespoons chopped fresh cilantro(optional)
1/8 teaspoons garlic power or one clove garlic, minced
1 can( about 11 oz) tomatillos, drained and chopped( I accidently used Green tomatillo sauce)
Fresh cilantro for garnish(optional)

Directions:
1) Stir cream cheese until smooth.

2) Stir 3/4 cup picante sauce, chicken and 1 cup of Monterey Jack cheese.

3) Meanwhile warm tortillas according to the package directions.

4) Spoon about 1/4 cup of chicken mixture down the center of each tortilla.

5) Roll up and place seam side down in a 3 quart shallow baking dish.

6)Mix remaining picante sauce, tomato puree, cilantro, garlic powder and tomatillos.

7) Pour over the enchiladas.

8) Cover and bake at 350(F) for 35 minutes or until hot.

9) Uncover and top with remaining Monterey Jack cheese.

10) Bake for 5 more minutes or until cheese is melted.

11) Garnish with cilantro.

12) Serve after 5 minutes cooling