Mindy's Chicken Enchilada

Ingredients

2.5 lbs boneless chicken breasts
2 cans red enchilada sauce
1 cup salsa
1 package taco seasoning
8 oz sour cream
2 cups cheese (or more, if you want)
1 cup canned or frozen corn
2 pkgs burrito size flour tortillas (16 total)

Directions

Boil chicken, then simmer until it easily shreds. Meanwhile, in a medium bowl, combine enchilada sauce and salsa. I use my blender to puree (no chunks). I don't like chunks.

When chicken in done, shred in a large bowl. Add one cup of sauce mixture, sour cream, 1 cup of cheese, and corn. Add about half the taco seasoning. Mix and taste, adding more taco seasoning until you like it.

Fill and roll tortillas with chicken filling. Depending on how much filling you put in each enchilada, you may or may not use all the tortillas. Place enchiladas in a baking dish. Pour the remainder of the sauce mixture on the enchiladas. Top with the rest of the cheese. Cover with foil and back at 350 for 20 minutes. Remove foil and bake another 10 minutes.