Chicken and Corn Enchiladas with Homemade Enchilada Sauce

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.