Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    skinless boneless chicken breasts
   8      ounces        cream cheese -- softened
   1      medium        onion -- chopped
   1      teaspoon      salt
   1      teaspoon      black pepper
   1 1/2  teaspoons     garlic powder
  14      ounces        chopped tomato
   4      ounces        chopped chiles
   1 1/2  teaspoons     ground cumin
   1      teaspoon      ground coriander
     1/2  teaspoon      ground curry powder
     1/2  teaspoon      garlic powder
                        hot pepper sauce
   1      cup           sour cream
                        non-stick cooking spray
   8      large         flour tortillas
   2      cups          mozzarella cheese -- shredded
   1      cup           monterey jack cheese -- shredded
                        for garnish: chopped lettuce -- diced tomatoes

Preparation:

In medium saucepan with cold water, place chicken and boil for 30 minutes. Remove chicken from water and let cool. Preheat oven to 375 degrees. Once cooled, dice chicken and place in medium bowl. Add cream cheese, onion, half the salt, half the pepper, and 1 teaspoon of garlic powder. Combine ingredients well and set aside. In a blender, add tomatoes with juice, chiles, cumin, coriander, curry, remaining garlic powder, salt and pepper, and 5 to 6 dashes of hot pepper sauce. Blend until smooth. Add sour cream and blend until incorporated. Spray a 9 by 13-inch pan with cooking spray. Place tortilla on work surface and fill with about 1/4 cup of chicken mixture and roll into a cylinder. Lay tortillas evenly into prepared pan. Pour tomato sauce over tortillas. Cover with foil and bake for 45 minutes. Remove foil. Cover with shredded cheese and return to oven for 5 to 10 minutes or until cheese is melted. Serve with lettuce, tomatoes, and additional sour cream.