Chicken And Corn Enchiladas

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 16
• 3 cups cooked chicken, shredded
• 1 1/2 cups red onions, sliced
• 1 1/2 cups frozen corn kernels, thawed
• 1/4 cup sour cream
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 2 cups monterey jack pepper cheese, hot and grated (about 8 ounces)
• 3 cups salsa, purchased thick and chunky mild
• 3 cups red enchilada sauce
• 16 (6 inch) corn tortillas

Recipe

• 1 lightly oil 15x10x2-inch glass baking dish.
• 2 mix first 6 ingredients and 1 cup cheese in medium bowl.
• 3 season chicken filling to taste with salt and pepper.
• 4 mix salsa and enchilada sauce in large bowl.
• 5 heat heavy medium skillet over high heat.
• 6 add 1 tortilla and cook until heated through, about 10 seconds per side.
• 7 brush tortilla with some of sauce mixture.
• 8 spoon 1/3 cup chicken filling into center of tortilla.
• 9 roll up.
• 10 place seam side down in prepared baking dish.
• 11 repeat with remaining tortillas, some sauce and remaining filling.
• 12 (can be made 1 day ahead. cover and chill enchiladas and remaining sauce separately).
• 13 preheat oven to 350ºf.
• 14 spoon remaining sauce over enchiladas.
• 15 sprinkle with remaining 1 cup cheese.
• 16 cover with foil.
• 17 bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).