In a large pot (or saucepan), heat cream, enchilada sauce, cumin and salt on medium heat. Whisking often, heat until mixture just begins to bubble.
Reduce heat to medium low and add in cheese. Stir until smooth. Mix in the cooked chicken and the cooked noodles.
Serve hot and enjoy immediately!
Video
Notes
Leave the chicken out for a vegetarian friendly meal. If you have members of your family who are vegetarian and others who are meat eaters, like my family does, serve the meatless version first, then mix the cooked chicken into the pot.
Keep any leftovers in the fridge in a covered container. It’ll stay good for about 2 days–leftovers are good reheated for lunch the next day!