Ingredients:
* 4-boneless, skinless chicken breast halves
* 1-can cream-style corn
* 1-can reduced-fat condensed cream of chicken soup
* 1-can chopped green chiles
* 8-oz. reduced-fat sour cream
* 1 dozen corn tortillas
* 1/4-cup canola oil
* 2-cups shredded colby-jack cheese
* 1 clove of garlic, chopped
Salt and pepper to taste
Method
Boil chicken in medium pot for 45 min. When cooked remove chicken from water and let cool. Once cooled, shred chicken and set aside. In another pot heat cream-style corn, cream of chicken soup, sour cream, green chilies, garlic, salt and pepper till bubbly over medium heat, stirring occasionally. In a small frying pan heat oil over medium heat. Once hot, place one tortilla at a time in oil for 2-3 seconds on each side. Drain tortillas on paper towel. Place small amount of shredded chicken in middle of tortilla and roll up. Place in casserole dish. Pour all the sauce over rolled tortillas. Heat in 350 degree oven for 20 min., or until sauce starts to bubble on sides of dish. Remove enchiladas from oven and sprinkle shredded cheese on top. Return to oven for another 5 min.
Notes:
Number of servings: 6
