A friend of ours made us chicken enchiladas with a red sauce. They were pretty good, so we asked her for the recipe. A little while later, at a party, we had a cream cheese chicken dip that was good, and my wife immediately thought that it would make a good sauce for those enchiladas. So, she asked for that recipe, too, and modified it a bit to make it a little more saucy and a little less dippy. The result is these enchiladas, which she's almost always asked the recipe for when she serves them.
Cream Cheese Chicken Sauce
- Combine 1 package cream cheese, 2 cans green diced chiles, 1 family size can of Cream of Chicken Soup, and ½ can of water
- Microwave until warm, stirring occasionally (a whisk works well)
- Put aside. (This is good to dip chips into as you are cooking this dish.)
3 Cheese Chicken Enchiladas
- Boil 1 package chicken breasts, and chop (save the chicken broth for rice if you're making it).
- In a large bowl combine chopped chicken breasts, 1 cup sour cream, 1 package cream cheese, 1 cup grated cheese ( Fiesta Blend), 1 Tsp Cumin powder, ¼ cup chopped onion and salt and pepper to taste. Set aside.
- Coat bottom of large pan with vegetable oil 1/8" deep, set heat to medium, and soften 1 package of corn tortillas by individually placing in oil for 2 seconds per side.
- Pour about 1 cup of Cream Cheese Chicken Sauce into the casserole pan and spread enough to coat the bottom of the pan.
- Take a softened corn tortilla and coat 1 side with Cream Cheese Chicken Sauce. Add a heaping spoon of the chicken mixture to the coated side of the tortilla, roll it up and place at end of casserole pan. Repeat until pan is full.
- Take the remaining Cream Cheese Chicken Sauce and pour over the rolled tortillas, wiggle them to make sure the sauce gets to the bottom and sides.
- Cook uncovered in 350º oven until you sauce is bubbling.
- Add grated cheese until top is covered, bake for another 5 minutes or until cheese is melted.