This recipe is for enchiladas with a red sauce using salsa as a base.  Since it calls for a lot of salsa, use a mild salsa if you do not like it very hot.

What follows is a recipe for a white sauce for chicken enchiladas to use in place of the red.


4 ounces cream cheese, softened
1/3 cup sour cream
2 cups salsa
2 cups grated cheddar cheese
2 cups shredded cooked chicken
1 can corn kernels, drained
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/2 cup green onions, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
12 eight-inch corn tortillas


Preheat oven to 325 degrees.

  1. Beat together the cream cheese and the sour cream. Stir in about one-third cup of the salsa and one cup of the cheddar cheese.
  2. In another bowl, mix the chicken, corn, cumin, oregano, salt, pepper, and 1/2 of the green onions. Add the chicken mixture to the cheese mixture and stir to combine.
  3. Spread about 1/3 cup of the salsa over the bottom of a baking dish.  Place about a 1/3 cup of the filling on a tortilla, roll it up, and place it in the baking dish with the seam side down. Repeat for the other tortillas.
  4. Spread the remaining salsa over the tortillas in the baking dish. Sprinkle remaining grated cheese over the top.
  5. Bake for 20 to 25 minutes or until hot and bubbly. Scatter the remaining green onion pieces over the enchiladas.

To make enchiladas with a white sauce:

  1. Delete the salsa.  Instead make a white sauce by melting 3 tablespoons butter in a saucepan and then stir in 4 tablespoons flour.  Once combined, measure two cups milk.  Stir in several spoons full of the milk to make a paste.  Then gradually stir in the rest of the milk.
  2. Cook over medium heat until the sauce is bubbly and thick.  Salt to taste.
  3. Drain one small can of diced chilies.  Add that to the sauce.
  4. Use the white sauce in place of the salsa.

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