Firehouse Enchiladas - cooking recipe

Ingredients

4 chicken breasts, shredded
1 (8 ounce) package cream cheese
1 (28 ounce) can green enchilada sauce
3 -4 cups Mexican blend cheese
8 large flour tortillas
2 teaspoons onion powder
1 teaspoon chili powder
1/2 teaspoon dried red pepper, Crushed
1/4 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon cumin, Ground

Preparation

Cook chicken and shred.
Season and cook with 1/2 Cup water. Simmer until water is gone.
Add cream cheese and melt.
Pour a layer of enchilada sauce in the bottom of a 9x13 inch pan.
Divide the filling into 1/8ths.
Place filling in middle of tortilla and sprinkle with cheese.
Roll tortilla and place seam side down in pan.
Cover with remaining sauce and top with cheese.
Cook at 350* 35-45 minutes, until bubbly.