Chicken Enchiladas

• 2 cooked boneless chicken breasts, cubed
• 1 c. sour cream
• 1 can cream of chicken soup
• 1 tsp. chili powder
• 2 (15 oz.) cans corn, drained
• 10 to 12 flour or corn tortillas
• 8 oz. shredded Cheddar cheese
• 1/2 c. salsa
• extra sour cream and salsa

1. In large pan, heat together sour cream, soup, chili powder, corn and cooked chicken.
2. Spread 1 tablespoon of sour cream on open tortillas.
3. Fill with 2 to 3 tablespoons of meat sauce.
4. Roll up and place seam down in a greased 9 x 13-inch pan.
5. Spoon remaining meat sauce over top.
6. Carefully spread salsa over; top in a thin coat.
7. Bake for 25 minutes at 375u0b0.
8. Sprinkle with cheese and cook another 10 minutes.
9. Serve with tortilla chips, salsa and sour cream.

chicken breasts, sour cream, cream of chicken soup, chili powder, corn, flour, cheddar cheese, salsa, extra sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144747 (may not work)