2 tbsp. chili powder
2 onions, chopped
2 tsp. oil
1 (15 oz.) can tomato sauce
2 c. water
1/4 tsp. cumin
Salt to taste
2 whole cooked chicken breasts, halved
12 flour tortillas
1 (12 oz.) pkg. cream cheese
1 onion, finely minced
6 oz. Monterey Jack cheese, grated
1/2 lb. Cheddar cheese, grated
1 c. sour cream

Make Sauce: Saute chili powder and 1/3 cup of the chopped onion in 2 teaspoons of oil for about 5 minutes. Add tomato sauce, water, cumin and salt. Simmer about 1 hour or until slightly thickened.

Assemble Enchiladas: Debone chicken and cut into 1/2 inch pieces. Mix chicken, softened cream cheese, onion and Monterey Jack cheese. Divide chicken mixture evenly between tortillas. Roll up. Place seam side down in casserole. Top with enough enchilada sauce to just cover. Bake immediately in a preheated 375 degree oven for 25 to 30 minutes. Sprinkle with Cheddar evenly over top and return to oven until cheese melts. Serve immediately with a dollop of sour cream on each. Serves 6.