INGREDIENTS
•
2 tablespoons ghee or butter
•
1 onion, chopped
•
2 celery stalks, chopped
•
2 garlic cloves, chopped
•
2-3 ears of corn, kernels cut off (or 1-2 cups frozen)
•
1 whole rotisserie chicken, meat pulled off and shredded
•
1 (28-ounce) can enchilada sauce
•
12 corn tortillas
•
Shredded Mexican-style cheese, for topping