1/2 c. chopped onion and green pepper
2 tbsp. butter
1 c. chicken stock
1 (15 oz.) tomato sauce
2 tsp. chili powder
1 tsp. cumin
1 tsp. sugar
1 tsp. salt
1/8 tsp. pepper

CHICKEN FILLING:

1/3 c. light cream
1 (8 oz.) pkg. cream cheese
2 c. cooked and shredded chicken
3/4 c. onion
1/2 tsp. salt

Saute onion and pepper in butter. Stir in enchilada sauce. Bring to a boil. Simmer 15 minutes, stirring occasionally. For filling: Gradually add cream to cream cheese, beating until well blended. Stir in chicken, onion, and salt. Lightly brown tortillas in buttered skillet. Dip in enchilada sauce and fill with chicken filling. Cover with foil and bake at 350 degrees for 15-20 minutes. Sprinkle on cheese.