"This recipe is a flavorful Mexican/American infusion that I made up when I first got married and had my own kitchen to play in. You can use this as a starting point to customize as your very own. I have never made the same enchiladas twice!"
Shred apart the chicken into a mixing bowl. Add 12oz of the enchilada sauce, mix and set aside.
Chop onion, mince garlic and saute in a large skillet under med heat until onions are transparent.
Dice Anaheim chile pepper and add to the skillet to saute for a couple of minutes
Add cumin, cayenne and cinnamon and stir together.
If using the cream cheese, soften and break into pieces. Add cream cheese or 1 cup shredded cheese to the skillet and stir until melted.
Once cheese is melted, add the chicken/sauce mixture to the skillet and stir until everything is blended together.
Turn stove down to low and simmer for 4-5 minutes or until cheese is fully melted. Turn off stove and set aside for assembly.
Preheat oven to 350 degrees.
You will need one to two greased 9x12 casserole dishes set close to assembly line.
Take tortillas and fill the top 1/3 with chicken mixture. Roll tortillas from top (tucking under chicken mixture after first roll) to bottom. Place side by side, snug, in dishes until dishes are filled. Do this until all the mixture is gone.
Pour all 12oz of enchilada sauce that is left over the top of all the enchiladas. Then top with 1 cup of the shredded cheese and cover dishes with aluminum foil.
Bake in oven for 35 minutes. Take off foil and bake for an additional 10 minutes.