Spicy Chicken Enchiladas

Spicy Chicken Enchiladas

This is my (slightly modified) version of my friend Crystin's chicken enchiladas.  When I'm feeling lazy I just buy a rotisserie chicken and shred it and start with step 2 to put the enchiladas together.

-1 Whole Chicken, boiled or roasted
-1 onion, chopped
-3 cloves garlic, minced
-1 (28 oz) can tomato sauce
-1 (8 oz) light cream cheese, softened
-2 t paprika
-1/2 t cayenne pepper
-2 t cumin
-1 T chili powder
-1 t salt
-1 t blk pepper
-3/4 c cheddar, shredded
-10 whole wheat tortillas (I like Aztec)
-chopped green onions and cilantro for garnish

1. Boil or roast chicken. When cooled, pull off all meat, remove fat/skin.
2. For sauce: Heat a couple drizzles of olive oil in large pan or shallow wide pot. Add onion, saute. After softened, add garlic. Lower heat, add cream cheese and mash and stir. Stir vigorously until it melts- don't burn. Raise heat back to medium, whisk in tomato sauce.  Add all dry spices.  Lightly simmer about 10min.  Place ~2 ½ c sauce in bowl. Set aside.
3. Add chicken to sauce on stove. Simmer another 5 minutes.
4. Heat oven to 375. Grease 13x9 pan. Start assembly line: Hold tortilla and fill with about 1/3 C chicken mixture, fold and place in pan seam down. Repeat until all of chicken mixture is used.
5. Pour sauce sitting aside over enchiladas. Cover with cheddar cheese. Bake for about 20-25min on 375 until cheese is bubbly.  Sprinkle with green onions and cilantro and serve.