Chicken And Corn Enchiladas

• 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

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 350u0b0F.
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).

chicken, red onions, corn kernels, sour cream, fresh cilantro, ground cumin, pepper cheese, salsa, red enchilada sauce, corn tortillas

Taken from www.food.com/recipe/chicken-and-corn-enchiladas-319173 (may not work)