1 1/2cupscorn, fresh is best but you can use thawed frozen
1can Ro*Tel tomatoes
1cupspicy V-8 juice
2cupsshredded Monterey Jack cheese, reserve 1/2 cup for topping
1cupchicken broth, hot, but not boiling
1/2cupheavy cream, hot but not boiling
1small(4 oz can) chopped green chilies
Preheat the oven to 375F.
Grease a 13x 9 inch baking pan.
Add a little oil to a large sauté pan and add the chicken.
Brown it quickly on both side and then cut it into cubes.
Add onion, cumin, garlic, corn, Ro*Tel, and cilantro to the chicken and simmer until the juice is reduced.
Remove chicken and vegetables and set aside.
Add a little more V-8 if necessary and bring the liquid to a simmer.
Cover the bottom of the baking pan with a little of the liquid.
Dip in one tortilla into the pan and let soften (but don’t let it get mushy).
Lay the tortilla out on a plate, spoon about 3 tablespoons of filling inside, sprinkle with cheese, and roll up.
Place seam side down in the baking pan.
Repeat with remaining tortillas and filling.
Melt butter in a saucepan and stir in the flour.
Cook, stirring constantly,
Whisk in hot chicken broth and cream - bring to a boil, stirring.
Add cream cheese and blend well.
Remove from heat and stir in sour cream and chilies.
Pour the sauce over the enchiladas in the pan, top with ½ cup cheese.
Bake for 20 minutes, or until heated through and the cheese is melted.
Serve with sliced avocado, sliced tomatoes, and buttered rice.
You'll find this recipe and more at RestlessChipotle.com Quick and Easy Chicken Enchiladas in Homemade Cream Sauce https://www.restlesschipotle.com/quick-and-easy-chicken-enchiladas-in-homemade-cream-sauce/