Chicken n Chili White Enchiladas

Not a huge fan of enchilada sauce if you must know.  I prefer the white kind. The key to this dish is the sauce and it's so easy to do. You can apply this sauce to other dishes like Tuna Noodle Casserole or White Cheese Sauce for pasta.

Sauce:
8 oz. cream cheese (You can go light here, but it won't be as tasty
1.5-2 cups water
2-3 TBS Better than Bouillon Chicken paste
1/2 jar Green Chili Sauce

Melt and combine all ingredients in stainless steel sauce pan over low heat, stirring frequently. Once all blended together. Set aside while assembling rest of the dish.

Filling:
You can do anything here! A great way to use leftovers. I used...

2 cups shredded chicken
1 cup roasted corn (Trader Joes again:))
1/4 cup diced yellow onion
1 can black beans (drained)
1 small can diced Hatch chilis
1 tbs chili power
1/2-1 tsp garlic powder
1/2-1 tsp kosher salt
1/2 cup Sharp Tillamook Cheddar cheese
Minced fresh cilantro to taste

Tortillas & Assemblage:
Heat oven to 350-365 degrees.

Shred about 2-3 more cups of cheddar cheese. I cheated and used a cup of Mexican blend cheese for the top.

A 9x13 pan holds about 12 enchiladas.
Use white or yellow corn and heat them up (micro) before you roll them. This will reduce breakage.
Ladle about a 1/2 cup or so of sauce on the bottom of the pan.
Fill each tortilla with about 1/4 cup of filling or less, add some cheese and roll, placing the seam of the roll on the bottom of the pan so it keeps itself closed and in line. :)
Fill the pan.

Pour the rest of the sauce over the top, garnish with the remaining cheese. Place on center rake of your oven and bake until golden and bubbly on top about 40-45 minutes.

Serve with plain greens and some diced tomato. It don't need anything else! Ha ha...Now I'm super hungry..thanks alot!