Preheat the oven to 375 degrees F (190 degrees C).
In a saucepan over medium heat, add
Tomato Sauce (1 1/2 cups)
Enchilada Sauce Mix (1 pckg)
Dried Oregano (1 Tbsp)
Salt (1 tsp)
Ground Black Pepper (1 tsp)
. Bring to a simmer for 4-5 minutes or until bubbly. Stir occasionally.
Stir in the
Heavy Cream (3/4 cup)
and simmer for another minute. Remove from heat and set aside.
In a skillet over medium heat, cook
Yellow Onion (1)
, until soft for about 3 minutes.
Garlic (2 cloves)
and cook for another minute. Remove from heat.
In a large mixing bowl, add
Boneless, Skinless Chicken Breasts (1 lb)
, onion mixture, and a cup of the sauce mixture. Mix well, and set aside.
In a baking dish, pour another cup of the sauce mixture and spread evenly. Set aside.
On a flat surface, line the
Flour Tortillas (6)
and scoop each of the tortillas with the shredded chicken mixture and sprinkle the filling with 2 Tbsp of
Pizza Blend Cheese (2 cups)
. Roll the tortillas and line them in a prepared baking dish.
Spread the remaining sauce mixture over the tortillas, and sprinkle with the remaining cheese. Bake for about 15 minutes until the cheese is melted and golden brown.
Sprinkle on top with
Fresh Cilantro (to taste)
and serve immediately!