GREEN CHILI & CORN CHICKEN ENCHILADAS

1 jar (10 ounces), soft green enchiladas sauce

1 can of fiesta corn (11 ounces)

3 cups chopped chicken

2 cups grated cheese (I use Colby Jack)

1 teaspoon of caraway seeds

1 teaspoon garlic powder

8 (8 ") flour cakes

1/3 cup thick cream

2 tablespoons chopped cilantro

Preheat the oven to 375 degrees. Baking spray 9x13 with spray. Spread 1/4 cup of green enchiladas sauce at the bottom of the baking dish. Open a can of corn and leave 1/4 cup on top of the enchiladas.
In a bowl, mix the chopped chicken, the remaining fiesta corn, 1 cup chopped cheese, cumin and garlic powder. Mix until mixed.
Pouring 1/3 cup minced chicken into the center of the tortilla. Fold and place the seam side down in the baking dish. Repeat with the remaining cakes.
Combine the remaining green enchiladas sauce and heavy cream. Pour enchiladas. Cook without a lid for 30 minutes.
Remove the enchiladas from the oven and sprinkle with the remaining 1 cup cheese, 1/4 cup canned corn and chopped cilantro. Cook for 5-10 minutes or until cheese is melted. Serve with all your favorite taco fillings.

Please use heavy cream. No other milk will work, as it will be too thin. You might just skip the thick cream completely, but they give a wonderful, creamy flavor that is impossible to beat.
Tortillas come in packs of 8 and are medium in size, about 8 "lozenges.
Use the remaining chopped chicken from the tacos, grilled chicken or chopped chicken, which you cook in advance for a week.
Corn fiesta can be found by other canned corn, usually at the top of a shelf. This is corn mixed with red and green peppers. It will specifically say "corn fiesta" at the front.

This article is adapted from this site.

DAILY BEST RECIPES 05