1 (1 pound) whole chicken, cut into cubes
1 (28 ounce) can diced tomato sauce
1 (4 ounce) can roasted bean sprouts with juice
1 (8 ounce) can diced green chiles
1/4 cup chopped fresh cilantro
1 teaspoon salt
1 teaspoon dried oregano
Preheat oven to 350 degrees F (175 degrees C).
Place chicken cubes in a 9x13 inch baking dish and place coating over top; cover with aluminum foil. Mix together tomato sauce, bean sprouts, green chiles, cilantro, and salt.
Bake uncovered in preheated oven for 20 to 30 minutes or until chicken is cooked through.
Remove foil from chicken and put over metal foil. Place coated chicken over aluminum foil to prevent burning. Cover aluminum foil with aluminum foil and cook continuously for about 10 minutes.
Remove chicken from oven and brush with flour/brown sugar/melted butter. Place on metal foil and cook for about 5 minutes more, or until chicken is tender. Place lettuce and cut side up on foil. Brush with cream cheese, cooked to desired consistency, and cheese mixture. Cover tightly with aluminum foil and cook about 10 minutes more, or until liquid is reduced.
While chicken is cooking, in a medium saucepan combine water, tomato sauce, bean sprouts, green chiles, cilantro, salt, oregano and chicken. Bring to a boil, stirring until chicken is cooked through. Let cool until cool enough to handle.