Chicken & Corn Enchiladas With Pico De Gallo - cooking recipe

Ingredients

1 (15 ounce) can whole kernel corn, drained
1 (13 ounce) can chicken, drained
1/2 cup of fresh pico de gallo or 1/2 cup salsa
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dried cilantro
1/8 teaspoon chili powder
1 teaspoon dried chives
2 1/4 cups water
1 (6 ounce) can tomato paste
2 tablespoons flour
1 1/2 tablespoons chili powder
1/2 teaspoon black pepper
1/2 teaspoon salt
3/4 cup cheddar cheese, shredded
3/4 cup monterey jack cheese, shredded
15 -20 six inch flour tortillas

Preparation

Mix first 8 ingredients of Meat Filling together until well mixed & set aside.
In a medium size mixing bowl blend together the Sauce ingredients; the water, tomato paste, flour, 1 1/2 Tablespoon chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
Microwave the sauce ingredients for 5 minutes then set aside.
Lay one flour tortilla on a flat surface (I use a plate).
Place about 1 1/2 - 2 Tablespoons Meat Filling along the edge of the tortilla closest to you.
Sprinkle 1 -2 teaspoons of the two mixed cheese along top.
Roll tortilla away from you ending when the tortilla is completely rolled.
Place filled tortilla into a lightly greased baking pan so that the seam is on the bottom.
NOTE--As you lay each enchilada down next to the previous one, place them close to the previous one so that they are side by side.
Repeat rolling tortillas until all the meat filling is used up.
Sprinkle half of the remaining cheese over the top of the rolled tortillas.
Cover the tops and ends of all the tortillas with the Sauce.
Sprinkle the remaining cheese over the top of the Sauce.
Bake 30 min in a preheated 350 degree oven.