Chicken And Corn Enchiladas

Name: Chicken And Corn Enchiladas
Ingredients: 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

10 ingredients

17 steps

Ingredients

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

Directions

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 350°F.
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).