A SPOON OF TEAR

ngredients

2 tablespoons olive oil (or canola oil)
14.5 ounce canned diced tomatoes, drained
8 ounces canned tomato sauce
4 ounce can diced green chiles
½ cup hot sauce recipe
4 ounces cream cheese (reduced fat works fine)
1 pound (about 2 cups) cooked shredded or diced chicken
12 6-inch corn tortillas (or flour, if you prefer)
4 ounces (about 1½ cups) shredded Monterey Jack cheese
optional for garnish: sour cream, chopped cilantro, diced tomatoes, chopped green onions, crumbled blue cheese

Instructions

Preheat oven to 350°F.
Heat oil in large skillet over medium heat. Add drained diced tomatoes, tomato sauce, and green chiles; bring to a simmer and cook for 3 minutes. Mash any larger pieces of tomato that remain.
Coat the bottom of a 9×13-inch oven-safe baking dish with about ⅓ cup of the tomato/green chile sauce—just enough to lightly coat bottom.
Stir hot sauce and cream cheese into tomato/green chili mixture until cream cheese is incorporated. Reserve ⅓ cup of sauce.
Add chicken, stir to combine. Keep warm over low heat.
Warm corn tortillas in microwave for up to 30-45 seconds to soften up (or in warm oven on baking sheet for a couple of minutes, being careful not to burn).
Fill each tortilla with about ¼ cup of the chicken mixture, gently roll tortilla to close, place in baking dish, seam side down. Repeat with remaining tortillas. (In a 9×13-inch dish, 6-inch tortillas should fit snugly side by side in two rows.)
Top with reserved ⅓ cup sauce (plus remaining chicken mixture, if any) and shredded cheese.
Bake in 350°F oven for about 15-20 minutes until cheese is melted. Serve warm.
If desired, garnish with sour cream, chopped cilantro, diced tomatoes, chopped green onions, or crumbled blue cheese.

Notes
Inspired by Jessica’s version.