Ingredients

• 2 T olive oil
• 4 ea chick thighs, skinned, boned
• 1/4 C cream cheese, softened
• 2 T cilantro, chopped
• 2 C onion, chopped
• 3 cl garlic, minced
• 1 t chili powder
• 1/2 t ground cumin
• 1 C chicken broth
• 3/4 C water
• 15 oz tomatoes, diced
• corn tortillas
• cheddar cheese, grated
• scallions, chopped
• Options: substitute beef broth for the chicken broth for enhanced flavor

Instructions

1. Brown the chicken in 1 T oil, then bake at 375 until done. Cool slightly, shred the chicken into a bowl, then add the cream cheese and cilantro, and season to taste.
2. Sauté the onion, then add the garlic and sauté until fragrant. Move 3 T of the onion mixture to the chicken.
3. Add the chili powder, cumin, broth, water, and tomatoes to the remaining onion mixture. Bring to a boil. Add one tortilla (in small pieces). Simmer 30 minutes, then cool. Process in a blender until smooth.
4. Grease an 11x17 baking dish, line with the tomato sauce. Roll 1/4 C chicken mixture into each tortilla, then place seam-side down in the dish. Top with remaining tomato mixture, sprinkle with cheddar cheese, bake at 375 for 20 minutes.
5. Plate, sprinkle with scallions and serve.

Source: myrecipes.com

Contributed by: Skip