1 ½poundsboneless skinless chicken breastcut into bite-sized pieces
1 4ozcan diced green chilisdrained
8large flour tortillas
2cupsshredded Mexican cheese blenddivided
Preheat the oven to 350 degrees.
Heat the oil in a large skillet over medium-high heat. Add in the onion and sauté until softened, about 5 minutes.
Add in the chicken and cook until no longer pink and cooked through, about 7-10 minutes. Add in the green chilis, corn and garlic. Sauté until the corn is warmed through. Set aside.
Spread ½ cup of the enchilada sauce in a 9x13 inch baking dish. Set up an assembly line with the tortillas, 1 cup of the enchilada sauce, filling, and 1 cup cheese.
Grab a tortilla, spread one side with enchilada sauce. Top with filling and sprinkle with cheese. Roll and tuck it into the baking dish. Repeat with the remaining tortillas until all the filling is used.
Pour the remaining sauce over the enchiladas and spread it into an even layer. Top with the remaining cheese and cover with foil. Bake for 20 minutes, remove the foil and bake for another 20 minutes. Remove from the oven, top with desired garnishes and serve!
Use a preheated oven.
You can also use shredded rotisserie chicken. Add the chicken in step 3 after the garlic and cook to warm through.
Add more jalapenos if you want to up the spice level.
Corn tortillas can be used in place of flour. You will need 12-16 tortillas to accommodate all the filling.