1 1/4 pounds diced chicken breasts
1/2 cup diced tomato
1 teaspoon diced garlic
1/2 cup yellow onion, diced
4 ounces diced green chiles
Pinch ground cumin
1 teaspoon chicken bouillon
2 tablespoons cream cheese
1/4 cup sour cream
1/4 cup shredded pepperjack cheese
8 8-inch corn tortillas
2 1/2 cups Rosarita enchilada sauce or similar brand (not the really cheap stuff, though)
1 1/2 cups shredded Monterey Jack cheese
1/2 cup plain yogurt for garnish
- Place diced chicken breast in a half-gallon pot. Add tomato, garlic, onion, chiles, cumin, and the bouillon, stirring constantly on low heat until the chicken is cooked, about 20 minutes.
- Add cream cheese, sour cream and pepperjack cheese, stirring constantly until the pepperjack has melted.
- Roll 6 tablespoons (5/8 cup) of the filling into each of the 8 corn tortillas and place in a 9x13- inch casserole dish; smother them with the enchilada sauce (you may have some left over) and top with shredded Monterey Jack cheese.
- Bake at 350 degrees for about 10 to 15 minutes or until cheese melts and casserole is hot. Remove from the oven and drizzle with yogurt. Serve with fresh chopped tomatoes, sour cream, guacamole, rice and beans.