Chicken And Corn Enchiladas - cooking recipe

Ingredients

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

Preparation

Lightly oil 15x10x2-inch glass baking dish.
Mix first 6 ingredients and 1 cup cheese in medium bowl.
Season chicken filling to taste with salt and pepper.
Mix salsa and enchilada sauce in large bowl.
Heat heavy medium skillet over high heat.
Add 1 tortilla and cook until heated through, about 10 seconds per side.
Brush tortilla with some of sauce mixture.
Spoon 1/3 cup chicken filling into center of tortilla.
Roll up.
Place seam side down in prepared baking dish.
Repeat with remaining tortillas, some sauce and remaining filling.
(Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
Preheat oven to 350\u00b0F.
Spoon remaining sauce over enchiladas.
Sprinkle with remaining 1 cup cheese.
Cover with foil.
Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).