Chicken Enchiladas

• 4 Boneless, skinless chicken breasts

• 1 (8-ounce) package  cream cheese softened

• 1 Medium onion, chopped

• 1 Teaspoon  salt

• 1 Tablespoon  black pepper

• 1 1/2 Teaspoons  garlic powder

• 1 (14-ounce) can  chopped tomatoes

• 1 (4-ounce) can  chopped green chiles

• 1 1/2 Teaspoons  ground cumin

• 1 Teaspoon  ground coriander

• 1/2 Teaspoon  ground curry powder

• 1/2 Teaspoon  garlic powder

• Hot pepper sauce

• 1 Cup  sour cream, plus more for garnish

• Nonstick cooking spray

• 8 Large  flour tortillas

• 2 Cups  mozzarella cheese, shredded

• 1 Cup  Monterey jack cheese, shredded

• For garnish: Chopped lettuce, diced tomatoes

  Directions
  

  In a 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 or 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.