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.
- 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.
- 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.
- 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.
- Spread the remaining salsa over the tortillas in the baking dish. Sprinkle remaining grated cheese over the top.
- 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:
- 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.
- Cook over medium heat until the sauce is bubbly and thick. Salt to taste.
- Drain one small can of diced chilies. Add that to the sauce.
- Use the white sauce in place of the salsa.