MEXICAN MANOCOTTI

Still in the oven but so far so good!

1-1 1/2 lb chicken
3/4 Tbl Garlic powder
3/4 Tbl Onion powder
4 Teas Corriander
4 Teas Cumin
3 Teas chili powder
1/4 cup chopped red onion
1 4oz can chopped green chilies
1/4 tofutti cream cheese
1/2 cup tofutti sour cream
Corn tortillas
Old El Paso Red Red Enchiliada Sauce ( CHECK LABEL!! Some have wheat, others don't)
oil for cooking

First I seasoned the chicken with all the dry spices and let it sit for about an hour with a tablespoon of cooking oil. After a hour I preheated the oven to 350. I heated my pan to med high heat and when hot cooked the meat, turning often until cooked. Remove heat from pan, add about a tablespoon of oil and saute red onion for a few minutes until soft. Add the green chilies and saute a few min at most. Remove from heat. Chop the chicken ( I used my food processor.) Add the chopped chicken and chili and onion mixture to a large mixing bowl. Add the cream cheese and sour cream and mix well. Grease an 8X10 pan and roll the meat in the corn tortilllas. Pour the enchilada sauce over it all and heat in preheated 350 oven for about 20 min, until hot and bubbley.