Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

In large pan, heat together sour cream, soup, chili powder, corn and cooked chicken.
Spread 1 tablespoon of sour cream on open tortillas.
Fill with 2 to 3 tablespoons of meat sauce.
Roll up and place seam down in a greased 9 x 13-inch pan.
Spoon remaining meat sauce over top.
Carefully spread salsa over; top in a thin coat.
Bake for 25 minutes at 375\u00b0.
Sprinkle with cheese and cook another 10 minutes.
Serve with tortilla chips, salsa and sour cream.