add to shopping list Ingredients

3 TBSP Olive Oil
1/2 onion, diced
3 garlic cloves, minced
1/4 cup chicken stock
1 cup tomato sauce
2 TBSP Red Chili Powder, Mild
1 TSP cumin
1/2 TSP dried oregano
salt, to taste
pepper, to taste
8 oz cream cheese, softened
4 oz Diced green chilis, drained
2 cups Mild Cheddar Cheese, Shredded
1 1/2 cups cooked chicken, cubed
6 Flour Tortillas

Preparation

Preheat the oven to 350 degrees.

To make the enchilada sauce first heat the olive oil over medium heat. Add in the onions and cook for 3 to 4 minutes, or until softened. Add in the garlic and cook and additional 2 minutes. Pour in the chicken stock and continue cooking for another minute or so. Pour in the tomato sauce and stir well to combine. Stir in the chili powder, cumin and oregano, bring to a boil and then reduce the heat to low. Allow to simmer until the sauce starts to thicken. If it gets too thick add in a little more chicken stock to thin it out. Season with salt and pepper and remove it from the heat once it's reduced. Using a brush, spread a thin layer of the sauce in the bottom of a 9 x 13 baking dish.

In a medium bowl combine the cream cheese and green chilis. Stir well. Divide the cream cheese mixture among the tortillas, spreading it evenly over them. Top one of the tortillas with about 1/4 cup of chicken, 1/4 cup of cheddar cheese and then roll it up and place it in the baking dish. Repeat with the remaining tortillas. Pour the sauce over the top of the tortillas and top it off with 1/2 cup cheddar cheese.

Cover the dish with tin foil and bake at 350 degrees for 30 minutes. Remove the foil and continuing baking it for 10 more minutes, or until the cheese is melted. Allow to rest for a couple of minutes before serving.

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Reviews

8/26/10

Theresa111 says:

This is sure to make every mouth happy when people bite into it.!

10/14/11

Phatnana6 says:

why would anybody put tomato sauce in chili...

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