Chicken Enchiladas with Corn

Julie Kimpton

INGREDIENTS:

2 cups chopped cooked chicken (I use more, use whatever you get from the rotisserie chicken)
1/2 cup diced ripe olives
1/2 cup chopped onion
1/4 cup butter
3 1/2 cups fresh corn kernels (about 7 ears) or large can of corn, drained ( I have always used canned corn)
8 flour or corn tortillas
1 bottle of mild taco sauce
1 1/2 cups half and half
1 tsp salt
pepper
diced avocado
diced tomato
sliced green onions with tops
shredded cheddar

INSTRUCTIONS:

Combine chicken and olives in medium bowl.

Saute onion in butter in large skillet over medium-low heat 4-5 minutes.

Add corn to onion mixture, continue sauteing, stirring frequently 5 minutes or so.

Add 1 cup corn mixture to chicken mixture , toss to mix, season with salt

Heat tortillas in small dry skillet over low heat, turning frequently, until brown but pliable 1-2 minutes each

Place about 1/3 cup chicken mixture or a little more if you have alot and 1-2 T of taco sauce in center of each tortilla, roll up.

Place seam side down in greased 9x13 shallow baking dish

Stir half and half into remaining corn mixture in skillet, heat until hot but DO NOT BOIL, puree this mixture in blender or food processor

Stir in 1 tsp of salt and pepper to taste.

Pour this mixture over tortillas in casserole.

Bake until hot, 25 -30 minutes (longer if you really fill the tortillas) in 350 oven . When done, top with avocado, tomato, green onions and cheese or whatever folks like on their enchiladas.