Chicken Enchiladas

Ingredients:

10 Corn Tortillas
Pam Spray
1 C. Santa Fe Green Chile Sauce - (See Recipe)
4 Grilled Chicken Breasts- Shredded (can also use left over pork or ground beef)
1 Tbsp Vegetable Oil
1/2 C. White shoe peg corn
1/2 C. Green Onions
1 Can Diced Tomatoes
1 tsp flour
2 C. Shredded Mexican Cheese Blend
Sour Cream and chopped fresh Cilantro

Filling:
In a skillet, heat oil.  Sauté onion until soft.  Add corn, tomatoes and shredded chicken. Dust filling with flour to bind it. Set aside.

Prepare Tortillas:
Spray a skillet on medium heat with Pam. Lightly fry the tortilla on both sides until soft.  Layer on paper towels.

Spread a thin layer of Santa Fe Green Chile Sauce over the bottom of a 9" x 13" pan.

Fill the Tortillas:
Spread a Tbsp of chile sauce on tortilla.
Place the filling mixture on the tortilla and top with a generous portion of cheese.
Roll the tortilla and lay, seam side down in the pan.
Repeat, placing rolls next to each other in bottom of the pan.

Pour remaining chile sauce over filled tortillas and sprinkle with cheese.

Bake at 350 degrees for 30 minutes.  Serve with a dollop of Sour Cream and Cilantro.