Chicken and Corn Enchiladas with Homemade Enchilada Sauce

This was my first ever attempt at making homemade red enchilada sauce and it won't be my last!!  I really really liked this sauce.  Sometimes store-bought enchilada sauce can be a little spicy.  Now, I personally like a little spice, but not everyone does, especially kids.  Making your own sauce is a great way to make everyone happy and to control the level of spiciness.  I thought this sauce was pretty mild.  Dried ancho chiles are found in the Mexican section of your grocery store and sometimes in the produce section.  They are very inexpensive.    

Chicken and Corn Enchiladas

(Printable Recipe)

adapted from: This Cookbook

Red Enchilada Sauce:

2 dried ancho chili peppers

1 (14 1/2 oz.) can diced tomatoes

1 medium onion, cut into chunks

1 clove garlic, quartered

1/2 tsp. ground cumin

1/2 c. whipping cream

2 1/2 - 3 c. shredded cooked chicken

1 can whole kernel corn, drained

2 tsp. dried oregano

1 c. shredded Monterey Jack cheese

6 medium corn tortillas or flour

For sauce: Soak ancho chili peppers in boiling water until softened, about 15 minutes.  Drain and discard liquid.  Remove the stem and seeds.  In a food processor or blender, combined drained chili peppers, undrained tomatoes, onion, garlic and cumin.  Cover and process or blend until mixture is smooth.  Transfer mixture to a medium saucepan.  Bring to boiling; reduce heat.  Simmer sauce, uncovered, about 10 minutes or until slightly thickened (you should have 1 2/3 cups sauce).  Remove from heat.  Stir in whipping cream;  season to taste with salt and pepper.  Set aside.  

For filling:  In a medium mixing bowl combine the shredded chicken, drained corn, 2 tsp. oregano and 2/3 cup of the sauce.  Heat corn tortillas in microwave, about 10 seconds or until pliable.  Divide filling equally among the tortillas.  Place, seam side down, in a greased 2-quart rectangular baking dish.  Pour remaining sauce over enchiladas.  Cover and bake in a 350 degree oven, about 25 minutes or until heated through.  Uncover and sprinkle the enchiladas with cheese.  Bake, uncovered, for 4-5 minutes more or until cheese is melted.  

Jenn's Notes: I only had one dried ancho chili leftover from this recipe.  So, I only added one, but I added some chipotle chili powder to give it that extra spice and I only added 1/2 an onion.  I also used leftover Bob's Basil Rub Chicken.