Ingredients Jump to Instructions ↓

  1. 4 skinless boneless chicken breasts

  2. 8 ounces cream cheese -- softened

  3. 1 medium onion -- chopped

  4. 1 teaspoon salt

  5. 1 teaspoon black pepper

  6. 1 1/2 teaspoons garlic powder

  7. 14 ounces chopped tomato

  8. 4 ounces chopped chiles

  9. 1 1/2 teaspoons ground cumin

  10. 1 teaspoon ground coriander

  11. 1/2 teaspoon ground curry powder

  12. 1/2 teaspoon garlic powder hot pepper sauce

  13. 1 cup sour cream non-stick cooking spray

  14. 8 large flour tortillas

  15. 2 cups mozzarella cheese -- shredded

  16. 1 cup monterey jack cheese -- shredded for garnish: chopped lettuce -- diced tomatoes

Instructions Jump to Ingredients ↑

  1. Preparation : 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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