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1
Preheat oven to 350 F.
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2
In a large bowl combine, chicken breast, cumin, coriander, cinnamon, cream cheese, harissa, one cup of the red enchilada sauce, and a little salt and pepper.
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3
Pour 1/4 of the remaining red enchilada sauce on the bottom of a 9 x 13 baking dish.
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4
Next, fill a tortilla with the chicken mixture and roll it up.
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5
Place the enchilada in the baking sheet seam side down.
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6
Repeat until all the chicken has been used.
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7
Once you have filled the baking dish, pour the remaining enchilada sauce over the top of the tortillas.
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8
Top with cheddar and mozzarella cheese.
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9
Bake uncovered for 30 minutes or until warmed through and the cheese has melted.
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10
Remove from oven and garnish with cilantro, pico de gallo and feta crumbles.
