Pipian Cream Chicken Enchiladas
Heat cream in a large sauté pan over medium heat until it just comes to a boil. Add Chicken Enchilada Filling, stir and simmer for 5 minutes. turn off heat.
Warm tortillas until pliable on the stovetop or in the microwave.
In a 9- by- 13-inch baking pan, ladle Pipian Sauce to cover the bottom of the pan. Lay tortillas in pan, fill with 1/4 cup Chicken Enchilada Filling and roll tightly. Group rolled tortillas in pairs. Top enchiladas with sauce and both cheeses.
Bake at 350˚F for 10 to 12 minutes, until bubbling.