Chicken Corn Enchiladas

I know, some people wouldn't consider these genuine enchiladas. They have stuff in them besides cheese. And there aren't any beans. *gasp* The two best things about these yummies are the cojita cheese and the corn. At least that's what I think.

These are vegetarian because we use Loma Linda Fried Chik'n, but I won't hold it against you if you use real chicken. Just don't forget the cilantro. Also, flour tortillas are my favorite.

Chicken Corn Enchiladas
inspired by A Food Centric Life

1 large can green enchilada sauce {I use Las Palmas}
1 can Loma Linda Fried Chik'n
1 can corn kernels {not creamed; roasted if you can get them}, drained
1/4 cup chopped cilantro leaves, save a bit for the top
1/4 cup chopped green onions
1/4 cup crumbled up Cojita {mexican cheese}
1/4 cup shredded Tillamook Medium Cheddar
6-8 flour tortillas

sour cream for garnish

Cut your chicken [substitute] of choice into strips. Chop up cilantro and green onion. Combine chicken, corn, cilantro, green onion, crumbled cojita and about 1/2 cup of green enchilada sauce. Pour another 1/2 cup of enchilada sauce into an 8x8 glass baking dish and spread all over the bottom. Scoop filling into flour tortillas and fill your dish snugly. I did two layers of rolled tortillas. Then spoon more enchilada sauce on top, wetting the tortillas. Sprinkle cilantro and cheddar cheese on top.

Bake at 400 degrees for 45 minutes covered. Then take foil off and bake for another 15 minutes to get a nice crispy top.