3 skinless, boneless chicken breasts

½ cup white tequila

1 packet La Tiara taco seasoning

1 small sweet onion, chopped

1 (4 oz) can Hatch Green Chiles

1 (8 oz) container Chive Cream Cheese

1 small jalapeño (seeds and veins removed for less spice, optional)

14 corn tortillas (Mi Rancho Organic preferred)

1 (15 oz) can Green Chile Enchilada Sauce

1 (15 oz) can Red Enchilada Sauce

1 (8 oz) block Pepper Jack Cheese, freshly grated

4 oz Sharp Cheddar Cheese, freshly grated

1 bunch fresh cilantro

Preheat oven to 350°F.

Place chicken breasts in a casserole dish and pour tequila over them. Sprinkle taco seasoning evenly on both sides. Bake for 25–30 minutes, or until chicken is fully cooked. Set aside to cool slightly.

Use a food processor to roughly chop the cooked chicken. Add the onion and Hatch Green Chiles, then process until finely minced and combined. Remove chicken mixture from the processor.

In the cleaned food processor, combine cream cheese and jalapeño. Blend until smooth. Transfer to a bowl.

Spread green chile sauce on the bottom of a clean casserole dish. Warm tortillas in the microwave for 30 seconds, wrapped in a damp paper towel. Spread each tortilla with the cream cheese mixture, then add a heaping spoonful of the chicken mixture. Roll up tightly and place seam-side down in the dish. Repeat until all tortillas are filled and placed in the dish.

Pour red enchilada sauce evenly over the tortillas. Top with freshly grated Pepper Jack and Cheddar cheese.

Bake uncovered for 25–30 minutes, or until cheese is melted and bubbly. Let rest for 10 minutes before serving. Sprinkle with fresh cilantro and enjoy!