Enchiladas

Olive oil for sauté (2-3 tbsp)
1 1/2 - 2 lbs cooked, shredded chicken breasts for the filling
1 medium yellow onion chopped
1 stalk of celery chopped
1/4 green pepper chopped
1 4oz can of chopped green chilies (check ingredients)
1 14oz can of whole tomatoes (organic, check ingredients)
1 14oz can of tomato sauce (organic, check the ingredients)
Onion salt/celery salt/garlic salt/chili powder (about 1 1/2 tsp of each)
1-2 shallots chopped
2 cloves garlic minced
4oz cream cheese (processed cream cheese is noted as OK and worked for me)
1 tsp dried cilantro
8 8" soft flour or corn tortillas (check ingredients)

Alternative Filling if not concerned about Tyramine substitute:
1 lg. yellow onion
1 1/2 lbs. monterrey jack cheese shredded
for the italicized items above

Make the Sauce. Sauté onion, celery, and green pepper in olive oil over medium heat for about 2 minutes or until soft. Put into a blender and add tomatoes and chile peppers. Liquefy into a paste. Add paste to tomato sauce in a cooking pot. Add each spice using enough of each to cover the surface area of the sauce (about 1 1/2 tsp). Simmer for 20 minutes of until flavors mix.

Make the filling. Sauté shallots and garlic in olive oil over medium heat for approximately 2 minutes, or until shallots are tender. Add 3/4 cup of the sauce (maybe more as needed), cream cheese, cilantro, and chicken. Stir and heat thoroughly until cheese is melted.

Preheat the oven to 350 degrees.

Spread 3/4 cup of the sauce in the bottom of a 9 X 13 inch baking dish.

Fill tortillas with the chicken filling; roll up and place side by side, seam side down in the prepared baking dish. Roll the tortillas in the baking dish with the sauce - it's messy - but makes them saucy. Add a little sauce to the dish as needed. Spread extra sauce over the top of tortillas. Bake approximately 20-25 minutes in a 350 degree oven.

For the alternative stuffing: Add a large spoonful of sauce, 1/8 of the onions, and a handful of cheese to the tortilla and roll up.