Cheesy tomato enchiladas

As promised, I made enchiladas tonight. However, I found that we did not have the ingredients that I thought  we did. We didn't have sour cream, refried beans, corn, or fish (because we were going to have fish enchiladas). That meant that I made it with the stuff in our fridge and left overs from this week. Surprisingly enough, they tasted fantastic!!!

Directions
Preheat oven to 350 degrees


Inside of Enchilada 
Cook in a skillet
1 1/2 pounds chicken diced

In a separate skillet cook:
1/4 cup chopped red peppers
1/4 chopped green peppers
1/3 cup sliced mushrooms
1/4 cup sliced black olives
1/3 cup fresh leaf spinach
1/3 cup diced onions

In a blender combine:
6 oz regular cream cheese
3 tbs skim milk

In a bowl combine:
Cream cheese mixture, chicken, and veggies. Then add:
3 tsp. chili powder
2 tsp. cumin
1 tbs cilantro


Sauce

In a separate bowl combine:
1 cup tomato sauce
1/2 cup medium salsa
1 tsp chili powder
1 tsp cumin
Add powdered garlic to taste
Oregano to taste



Take 4 whole wheat tortillas and evenly distribute the insides. Place them in a 13x9 inch pan. Then cover with sauce and lots of Mexican cheese! Cook for 20 minutes.

Note: I did not have sour cream so I had to revert to making sour cream myself. If you have sour cream then you can try that instead of using the cream cheese mixture.