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Steamworks Anasazi Enchiladas

8 (8-inch) corn tortillas
1 1/2 C. shredded Monterey Jack cheese
Enchilada filling (recipe follows)
24 oz. Rosarita enchilada sauce or similar
4 oz. plain yogurt

Enchilada Filling:
4 oz. diced green chiles
1/2 C. diced tomato
1 t. diced garlic
1 t. chicken bouillon
1 oz. cream cheese
2 oz. sour cream
2 oz. pepperjack cheese
Pinch ground cumin
1/2 C. yellow onions
1 1/4 lbs. diced chicken breast

For filling:
Place diced chicken breast in a half-gallon pot. Add tomato, garlic, onion, chiles, cumin and bouillon, stirring constantly on low heat until chicken is cooked, about 20 minutes.

Add remaining ingredients, stirring constantly until the pepperjack has been incorporated.

For enchiladas:
Roll 3 ounces of the filling into each of eight corn tortillas and place in a 9 x 9-inch casserole dish, smother them with the Rosarita enchilada sauce and top with shredded Monterey Jack cheese.

Bake at 350F. for about 10 to 15 minutes or until cheese melts and casserole is hot. Remove from the oven and drizzle with lines of yogurt.

Garnish with fresh chopped tomatoes, sour cream, guacamole, rice and beans.

Serves 4.

    
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