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.