Cheese & Corn Enchiladas (NEW!)

Ingredients:

4 to 6 chicken breasts, cooked or 2 rotisserie chickens, cut up or shredded
12 flour tortillas
1 Tbsp. Butter
¾ cup onion, chopped
1 - 4 ounce can of green chilies
2 Tbsp. Butter
¼ cup flour
¼ tsp. salt
¼ tsp. cumin
2 ½ cups or more of chicken broth
1 cup sour cream
2 cups jack cheese, shredded and divided
1 can of corn, drained or 1 bag of frozen corn (about 1 ½ cups)

Directions:

Wrap the tortillas in foil and heat in the oven just to get warm. In a pan, saute the onions, and green chilies in 1 tablespoon of butter. In another pan, make a rue by melting 2 tablespoons butter over medium heat. Slowly stir in flour, salt, cumin and stir until the mixture is thickened and the flour is cooked. Slowly add in the chicken broth. When this is mixed and thickened (do this slowly) add the onion mixture. Add the sour cream and 1 cup of the jack cheese. Add the drained can of corn. Spread some sauce in the bottom of a 9 x 13 inch pan. Put some sauce into the cut up chicken just to moisten a little, before rolling into tortillas. Top enchiladas with the rest of the sauce and the cheese. Warm the enchiladas in a 350 degree for 35 minutes.

Top with Mango Salsa on page 20 of the cookbook.

*If you aren't a big fan of onions, try reducing it to ½ cup.

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