Jesse's Chicken Enchiladas

Course : Enchiladas
Serves: 4
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4 whole skinless boneless chicken breasts
8 ounces cream cheese -- softened
1 medium onion -- chopped
1 teaspoon salt
1 teaspoon black pepper
1 1/2 teaspoons garlic powder
14 ounces chopped tomato
4 ounces chopped chiles
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground curry powder
1/2 teaspoon garlic powder
1 bottle hot pepper sauce
1 cup sour cream
1 spray non-stick cooking spray
8 large flour tortillas
2 cups mozzarella cheese -- shredded
1 cup monterey jack cheese -- shredded
---for garnish: chopped lettuce -- diced tomatoes

Preparation / Directions:

In medium saucepan with cold water, place chicken and boil for 30 minutes. Remove chicken from water and let cool. Preheat oven to 375 degrees. Once cooled, dice chicken and place in medium bowl. Add cream cheese, onion, half the salt, half the pepper, and 1 teaspoon of garlic powder. Combine ingredients well and set aside. In a blender, add tomatoes with juice, chiles, cumin, coriander, curry, remaining garlic powder, salt and pepper, and 5 to 6 dashes of hot pepper sauce. Blend until smooth. Add sour cream and blend until incorporated. Spray a 9 by 13-inch pan with cooking spray. Place tortilla on work surface and fill with about 1/4 cup of chicken mixture and roll into a cylinder. Lay tortillas evenly into prepared pan. Pour tomato sauce over tortillas. Cover with foil and bake for 45 minutes. Remove foil. Cover with shredded cheese and return to oven for 5 to 10 minutes or until cheese is melted. Serve with lettuce, tomatoes, and additional sour cream.

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