Chicken Enchiladas

Dana Neu

2 heaping c.                cooked chicken, cut into bite sized pieces

1                        onion

1 c.                        frozen corn

1 c.                        sour cream

2 c.                        grated cheddar or monterey jack cheese

2 cans/jars                mild enchilada sauce (use med. or hot for spicier enchiladas)

10-12                        6-8” tortillas

Cook chicken and onion in small amount of cooking oil in skillet until chicken is cooked through.  Drain grease (if any).  Transfer to bowl and add sour cream, corn, and ¼ c. of enchilada sauce.  

Lightly coat a 9x13” baking dish with cooking spray, coat bottom with a ⅓ cup of mild enchilada sauce.  In each tortilla, spoon 2 Tbsp of chicken mixture and 1 Tbsp cheese.  Roll tortilla up, then place in baking dish seam-side down so they don’t unroll.  Once done, pour leftover enchilada sauce over top, making sure it is spread well.  Sprinkle remaining cheese on top.

Cover with foil and bake for 20-30 minutes in a 350 degree oven.  Remove foil and return to oven until cheese on top is melted.