Mexi Tikka Masala

2  lb.		boneless skinless chicken breasts
1/2  cup		half and half
3  tablespoons		avocado oil
2  tablespoons		salted butter
1-1/8  cups		Old El Paso Mild Enchilada Sauce
12  teaspoons		Simply Asia Chicken Tikka Masala Seasoning Mix

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Cut up chicken breasts into small pieces. Put 1 tbsp of oil into skillet on medium-high heat and cook chicken until no longer pink. Remove from skillet. In same skillet, add butter and another tbsp of oil, mix together. Add chicken back in and pour enchilada sauce over chicken. Stir to coat chicken. Add masala mix and stir to mix ingredients and completely coat chicken. Cook on medium-low heat and simmer for 10 minutes until chicken is cooked. Add 1/2 cup cream, mixing thoroughly, and simmer for another 10 minutes, stirring frequently.