6-8 corn
tortillas
2-3 Chicken
breasts cooked and shredded
4 c Shredded
Mexi Blend Cheese
1 Can of
Sweet Corn
1 Can of
Cream Of Chicken Soup
3T Butter
3T Flour
1 1/4 c Chicken
Broth
1 C Sour
Cream
1-4oz Can Of
Chopped Green Chiles
1/4 tsp
Ground Pepper
1/4 tsp Salt
Pre boil
chicken or use a rotisserie chicken, shred and season with a little season
salt- Set aside
In medium
pot over medium heat melt butter, then add flour and whisk into a paste. Add
chicken broth, Cream of Chicken Soup, Sour Cream, Chiles and Salt & Pepper.
Whisk for 5 minutes or until smooth. Turn stove to warm.
Fill
tortillas with chicken, cheese and sprinkle corn inside. Roll and place seam
down in 9X13 glass pan. I usually make about 6 of the flour ones and then fill
the rest of the pan in with Tyson’s Corn tortillas. (to help roll the tortillas
easier make before filling warm them up in the microwave for a few seconds.
That will help them roll without breaking. For corn tortillas wrap them in a
damp paper towel before heating for extra rolling)
Pour mixture
in the pot over the top of the enchiladas and I always sprinkle with a little
more corn (I can never get enough corn) and cheese over the top. Pop them in
the oven and bake for 30 minutes.
