These are the Enchiladas I made when I used the previous enchilada sauce recipe. They were SO good! the corn was a great addition! I'll definetly be making these again!
6 corn tortillas
1 cup shredded chicken
1 cup sweet prozen corn
2 cups shredded cheese (divided)
2 cups (or 1 can) enchilada sauce
sour cream (for topping)
In a bowl, mix chicken, corn and 1 cup of cheese.
Spoon a few ladels of enchilada sauce in the bottom of an 8x8 casserole dish to prevent sticking, and pur the rest of your enchilada sauce into a shallow bowl or a pie plate.
Wrap tortialls in a damp paper towel and microwave for 1 minute to soften. Once they are softened, one by one, dip a tortilla in the enchilada sauce, coating completely, then fill with chicken and corn mixture and rolld up, placing seam side down in the casserole dish. It's messy, but SO worth it! Repeat with all tortillas. Bake at 400 for 10-15 minutes, then remove and top with cheese and bake until cheese it melted.