Cream Cheese Chicken Enchiladas
1 can cream of chicken
1 can cheddar cheese soup (optional)
3 cups shredded Mexican blend cheese
8 chicken breasts cooked and shredded (please, PLEASE don't use canned!)
1 can green chiles
1 8 ounce cube cream cheese
1 cup salsa (just a rough estimate)
RED CHILI SAUCE WITH CREAM:
3 cups canned or homemade mild red enchilada sauce
1/2 cup canned tomato sauce
1/2 teaspoon ground cumin
Pinch of oregano
1/2 cup heavy cream
In a shallow medium saucepan combine the red enchilada sauce, cumin and oregano. Heat until it starts to boil, lower heat and simmer a minute or two. Stir in tomato sauce, then cream, and heat through. Remove from heat.
8-10 flour tortillas (you can use corn if you prefer). I use uncooked tortillas (they taste much better) and cook them quickly after making the sauce.
In a bowl: combine all filling ingredients but the chicken and shredded cheese. Mix well. Add chicken and cheese. Mix until incorporated.
Place a generous amount of filling on one end of tortilla. Roll tortilla and place in 13X9 baking dish. Repeat process until pan is filled. (you may have to slightly overlap your tortillas)
Pour red chili sauce over the enchiladas, top with shredded cheese, and bake at 350° F., 25-30 minutes until sauce is bubbling and cheese is melted. Add chopped green onions on top just before serving for garnish.I forgot to take a picture of the dish before plating on Sunday. This picture is of leftovers the next day.