Chicken Enchilades

 

I love Enchillada's ( any kind ).  

SAUCE 

 ½  cup  chopped onion

 1 small can  mild green chilies, chopped   

 1  can  tomato sauce [15 oz]

 1  cup  chicken broth

 1  tsp  cumin

 1  tsp  salt

 1  tsp  pepper

1 tbsp.  chili powder
 
 

 FILLING

1 chicken, boiled and deboned 

 1  cup  onion , chopped 

 8  oz   cream cheese , room temp.

 1/3 cup  half & half cream

         salt and pepper, to taste

2 cup  cheddar cheese,shredded 

 12      flour tortillas
 

Saute onion and simmer with other sauce ingredients 15 minutes.

Heat tortillas on both sides until softened in a ungreased skillet, but not till crispy.

Dip each in sauce.  Spoon ¼ cup filling over each and roll up.

Place seam side down in a 9X12-inch baking dish.  Pour any remaining sauce over.

Cover with foil and bake at 350° for 20 minutes.

Remove foil, sprinkle with cheese and bake  about 20 to 25  minutes.