Ingredients
*Note: almost all measurements here are not exact, whatever is available/cheap/on hand will probably work fine*
1-2 lbs chicken or equivalent size rotisserie, diced
1 or 1/2 onion (type and amount depend on your preference), diced
1 block cream cheese, softened
1/2 pound pepper jack cheese, shredded
12 tortillas, cooked if not precooked (2 per person in our family, if you have fewer people you can scale the recipe to fit or just have more leftovers)
1 8 oz bag Frontera green chili enchilada sauce (or 10 oz can of Great Value enchilada sauce or whatever similar amount of green chile enchilada sauce you can find)
1 1/2 teaspoons Cumin (or until chicken is well seasoned in step 3)
1/2 teaspoon Chili powder (or until chicken is lightly seasoned in step 3)
Cream if desired
*make sure the ratio of cumin to chili powder is 3:1*
Recipe:
1. Sautee onions (use a large pan here if using raw chicken)
2. Add chicken, cook (unless using precooked chicken, in which case just add to onions and turn off heat)
3. Add seasonings, stir well, turn off heat.
4. Add cream cheese. If not soft enough, microwave in 10 second increments until a thumb easily dents it
5. Add about 1/4 C of the sauce
6. Add a little of the pepper jack cheese
8. Spray a 9 x 13 pan with cooking spray
9. If desired, drizzle bottom of pan with cream and some sauce
10. Fill each tortilla with ~3/4 C filling and roll up, place in bottom of pan side by side
11. Drizzle with rest of sauce, top with rest of pepper jack cheese
