Chicken and Corn Enchiladas

By rossboys

Ingredients

• 3 cups shredded cooked chicken
• 1-1/2 cups sliced red onion
• 1-1/2 cups frozen corn kernels, thawed
• 3/4 cup sour cream
• 1/2 cup chopped fresh cilantro
• 1 tsp ground cumin
• 2 cups grated Monterey Jack cheese with jalapenos
• 3 cups thick and chunky mild salsa
• 3 cups red enchilada sauce
• 16 - 6 oz corn tortillas

Preparation

Step 1

Heat oven to 350 deg. Lightly oil 15x10x2 glass dish. Mix first 6 ingredients and 1 cup cheese. Season chicken filling with salt and pepper. Mix salsa and enchilada sauce.

Heat skillet over high heat. Cook 1 tortilla 10 seconds per side. Brush tortilla with some of sauce mixture. Spoon 1/3 cup chicken filling into center of tortilla. Place seam side down. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Cover with foil and bake 35 minutes.