Chicken Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 (10 3/4 ounce) can reduced-sodium cream of chicken soup
• 1 (12 ounce) bottle green chili salsa, mild
• 3/4 cup cilantro, chopped
• 1 -2 teaspoon cumin, depends on taste
• 2 cups cooked chicken, shredded
• 1 1/2 cups mexican blend cheese, shredded
• 1 1/4 cups frozen corn, thawed
• 4 ounces green chilies, chopped
• 12 corn tortillas, warmed as directed

Recipe

• 1 preheat oven 350 degrees. coat a 9x13 baking with non stick cooking spray.
• 2 whisk soup and 1/2 soup can of water in a bowl until smooth. stir in salsa, 1/4 cilantro and cumin.
• 3 in another bowl, combine chicken, 3/4 cup each cheese blend and sauce, the corn, chiles and remaining cilantro.
• 4 working with one tortilla at a time, spoon a scant 1/3 cup chicken mixture down center. roll up and place seam side down in baking dish. repeat.
• 5 pour remining sauce over top. sprinkle with remaining cheese.
• 6 cover with foil. bake 30 minutes. uncover and bake 20 minutes longer, or until sauce bubbles around edges and cheese has melted.
• 7 serve with pico de gallo.