Chicken Enchiladas

Ingredients:

3 C Chicken, cooked and cubed or shredded

2 t Cumin

4 Garlic cloves, minced

1 t Mexican Seasoning

1 Red onion, chopped and cooked until translucent

15 oz Can Corn kernels, drained

4 oz Can Fire-roasted green chilies

28 oz Can Diced tomatoes

1 t All-purpose flour

34-36 Corn tortillas

28 oz Can Red Enchilada Sauce

3 C Shredded cheese, Mexican blend

Directions:

In a large bowl, combine chicken, cumin, garlic, seasoning, onion, corn, chilies, tomatoes, and flour. Cover and refrigerate for one hour. 

Ladle one scoop of enchilada sauce into the bottom of two 9x13 casserole dishes. 

Microwave half of the corn tortillas for 30 seconds on high. Dip corn tortilla in enchilada sauce and then fill with chicken mixture. Repeat with all tortillas until both casseroles are full. 

Pour remaining sauce evenly over all of the enchiladas. Top with shredded cheese. 

Cover with aluminum foil. 

Bake at 350 degrees until mixture begins to bubble. Uncover and continue to cook until cheese is melted. 

Serve topped with sour cream and green onions.

* Adapted from http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe.html