1 (8 ounce) package cream cheese, softened
5 (4 ounce) cans chicken enchilada sauce
1 large tomato, crushed
1/2 cup margarine
1/4 cup Mexican-style seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons dried basil
2 tablespoons dried tarragon
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese until smooth. Stir in chicken enchilada sauce and tomato. Mix together and spread mixture into a 9x13 inch baking dish.
Bake in preheated oven for 45 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 30 minutes, or until mixture is bubbly and golden brown. Remove from oven and allow to cool slightly.
Disease: Drain the liquid off of the chicken enchilada sauce. Stir the tomato, margarine, Mexican-style seasoning, basil, oregano, basil and tarragon into the chicken enchilada sauce. Pour the chicken mixture into the baking dish.
Bake in preheated oven for 25 minutes. Turn off oven and continue baking for 10 minutes, or until the chicken is heated through. Sprinkle with cheese and serve immediately.