2 chicken breasts
4 oz cream cheese
Chili powder, cumin, garlic, to taste
1 ½ cup cheddar
2 Cups of enchilada sauce
2 puff pastry sheets
1 tbsp olive oil
1 tbsp Garlic Powder
1 tbsp Onion Powder
2 tbsp Chili Powder
4 tbsp Flour
4 Cups Chicken Broth
16oz can tomato sauce
Heat oil in a saucepan, mix in spices and flour and cook until starting to brown and smelling delicious.
Slowly mix in broth and sauce, mixing frequently trying to whisk out lumps. Stir and cook until thickened or about 4 cups total. Try to not let it boil too much.
Cook chicken, chop into cubes and cool.
Combine chicken, 1 cup of cheese, seasonings and cream cheese in a bowl. I would heat up the cream cheese slightly to make it easier to mix.
Roll out pastry dough and preheat oven to 350F. Cut each sheet into 4 squares. Place a lump of chicken in each square and wrap up and smooth out the bottom.
Pour the enchilada sauce on the bottom of a glass baking dish and place the rolled up enchiladas on top. Pour the rest over top of the enchiladas. Cover with the remaining cheese.
Place in oven and cook for at least 35 minutes.