Heat the meat and vegetable mix on a low heat for 5 mins, stirring occasionally until it is well combined. Meanwhile, warm the tortillas in the microwave for 35-45 seconds. On a chopping board, carefully spoon the filling into each tortilla, wrap and place in an ovenproof dish side by side.
Sour cream and chicken fill these quick and easy enchiladas... A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both.
Set chicken aside. Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes. Serve the fish garnished with parsley and lime wedges.