chicken and corn enchiladas

How To Make chicken and corn enchiladas

• 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).
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