Ericas Cream Cheese Chicken Enchilada's

Cream Cheese Chicken Enchilada's

8-10 Flour tortillas..( I filled a lot more than that.... I think I did 12 regular size and then 6 corn)

FILLING:
1 can cream of chicken
1 can cheddar cheese soup (optional)
3 cups shredded Mexican blend cheese
8 chicken breasts cooked and shredded
1 can green chilies
1 8 ounce cube cream cheese
1 cup salsa (just a rough estimate)

Mix everything except chicken and shredded cheese. Then Add the chicken and Shredded cheeses. (It is a lot of cheese and chicken to add so I used my hands to mush it together)

Fill your tortillas, generously. (the cook yourself are the best with this.) Place in Greased 9X13 Pour red chili sauce with cream on top. Top with more Shredded cheese. Bake 350 degrees for 25-30 min.

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.


**This recipe is from ericasbloggityblog.blogspot.com ***