PCC Pipian Cream Chicken Enchiladas recipe | PCC Community Markets

Ingredients

• 3 cups shredded three-cheese blend
• 3 cups shredded cheddar cheese
• 1 3/4 cups canned diced green chiles
• 1 cup pumpkin seeds, toasted and cooled (see note)
• 1/2 bunch cilantro
• 2 tablespoons olive oil
• 3/4 teaspoons lime juice
• Salt and pepper, to taste
• 2 cups heavy cream
• 2 pounds cooked chicken meat, finely chopped
• 14 corn tortillas