Enchiladas (16-24 enchiladas)

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1 to 2 cans of enchilada sauce of your choice

16 to 24 flour tortillas

1 pound or 3 cups of shredded chicken, cooked

1 can corn

1 can petite diced tomatoes

8 oz block cream cheese softened

1 can green diced chiles

½ cup of Greek yogurt or sour cream (optional)

1 medium onion

2 teaspoons cumin powder

2 teaspoons garlic powder

1 teaspoon Mexican spice

1 tablespoon of minced garlic

Salt (½ tsp) and pepper (1 tsp) or to taste

1 cup Mexican blend cheese for topping

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Filling: [Optional: sauté onions until translucent, and minced garlic for 30 seconds; add corn and diced tomatoes, bring to simmer for one minute, then combine with everything else]. Combine chicken, corn, diced tomato, cream cheese, green Chiles, Greek yogurt/sour cream, ¼ to ½ cup enchilada sauce, onion, cumin, garlic, Mexican spice. Add salt and pepper to taste.

Assemble:

1. Pour half cup of enchilada sauce in the bottom of a 9x13 pan.

2. Dip each tortilla in enchilada sauce to lightly coat.

3. Fill each tortilla with about ¼ cup of filling, and roll it up.

4. Repeat to fit 8-10 tortillas in the pan.

5. Cover each pan with ½ to 1 cup of remaining enchilada sauce.

6. Cover a pan with ½ cup to 1 cup of cheese

7. Bake at 350 for 22-25 minutes.

This recipe can fill at least 2 9x13s, sometimes and extra 8x8 pan as well! Cover a pan with ½ cup to 1 cup of cheese, and bake at 350 for 22-25 minutes.