This recipe was given to me by a friend.  It’s always been a hit I think because of the creamy-ness from the cream cheese.  You can either roll up the enchiladas or a lazy way would be to simply layer everything like a lasagna.

Chicken Enchiladas

1 onion
1 tsp oil
1 clove garlic
1/2 tsp chili powder
1/2 tsp cumin
125g cream cheese
1/2 cup salsa
3 cups cooked chicken
1 1/2 cup shredded cheese
Stewed tomatoes

Cook oil, garlic, onion, chili powder, cumin. Add cream cheese stir until melted. Add salsa. Remove from heat & add chicken & 1/2 cup cheese. Spread half tomatoes in baking dish. Spread chicken mixture in tortilla. Place in baking dish & pour remaining tomatoes and cheese. Bake at 350F for 30 minutes.