You know I have some leftover chicken from Sunday dinner, it’s time to repurpose.  10 corn tortillas, 1 (8oz.) package cream cheese, softened, 1/4 cup milk, 2 1/2 cups cooked chicken, shredded, 1/4 cup chopped, red onions, 1 (10 oz.) can green enchilada sauce, 2 teaspoons cumin powder, 2 teaspoons granulated garlic, 1 teaspoon Mexican Spice blend, 1/4 cup slivered almonds, 1 cup Monterey Jack cheese, shredded.  Garnish:  cilantro leaves, chopped, chopped green onions, chopped tomatoes, sliced black olives and sour cream.

Heat oven to 375 degrees.  In a bowl add the following ingredients – cream cheese and milk, mix with a hand mixer until well blended.  Add chicken, onions, almonds, and 1/2 cup of the cheese, stir together and set aside.  Heat the tortillas on the grill or in a lightly greased skillet until they are soft.  Remove from the skillet and spoon about 1/4 cup of the chicken mixture into the center of each tortilla .  Roll up the tortillas and place them seam side down in a baked dish.  Pour the enchilada sauce into a bowl add the cumin, garlic, and Mexican Spice mix together and pour over the enchillias and sprinkle the remaining cheese.  Put in the oven and bake for approximately 15-minutes or until the cheese is melted and bubbly.  Garnish with cilantro leaves, chopped, chopped green onions, chopped tomatoes, sliced black olives and sour cream.

I serve this dish with refried pinto beans and a cucumber and tomato salad.  How will you finish off this meal?