Chicken & Corn Enchiladas With Pico De Gallo

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

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

Recipe

• 1 mix first 8 ingredients of meat filling together until well mixed & set aside.
• 2 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.
• 3 microwave the sauce ingredients for 5 minutes then set aside.
• 4 lay one flour tortilla on a flat surface (i use a plate).
• 5 place about 1 1/2 - 2 tablespoons meat filling along the edge of the tortilla closest to you.
• 6 sprinkle 1 -2 teaspoons of the two mixed cheese along top.
• 7 roll tortilla away from you ending when the tortilla is completely rolled.
• 8 place filled tortilla into a lightly greased baking pan so that the seam is on the bottom.
• 9 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.
• 10 repeat rolling tortillas until all the meat filling is used up.
• 11 sprinkle half of the remaining cheese over the top of the rolled tortillas.
• 12 cover the tops and ends of all the tortillas with the sauce.
• 13 sprinkle the remaining cheese over the top of the sauce.
• 14 bake 30 min in a preheated 350 degree oven.