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, V-8, 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.
Cream Sauce
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.
Finishing
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 hot.
Notes
Storage:Cover leftovers with plastic wrap or put in an airtight container and refrigerate for up to 4 days.Tips:
Always dip the corn tortillas in the sauce to soften them so that they roll easily and without cracking.
This is a great recipe to use leftover chicken in!
Save time by starting with a rotisserie chicken.
When filling your baking dish, place enchiladas seam side down so that they don't unroll. It also makes the finished dish look prettier!
Use a heavy-bottomed pot when making your cream sauce to prevent it from burning too quickly, and, whatever you do, don't stop stirring! A whisk works great first, then switch to a wooden spoon.