Chicken and Corn Enchiladas

Adapted from Bon Appétit Makes 16

Preheat oven to 350°

Meat from one cooked chicken
1 ½ cups sliced red onion
1 ½ cups frozen corn, thawed
¾ cup sour cream
½ cup chopped fresh cilantro
2 cups grated Pepper Jack cheese
1 can each tomato sauce and stewed tomatoes combined together
thick and chunky mild salsa

Lightly oil baking dish. Mix 1st 6 ingredients and 1 cup cheese in bowl. Season chicken filling to taste with salt and pepper. Mix salsa and tomato mixture in large bowl.
Heat heavy skillet over med-high heat. Add 1 tortilla and cook until heated through, about 10 seconds per side. Brush tortilla with tomato sauce. Spoon 1/3 cup chicken filling into center of tortilla. Roll up. Place seam side down in baking dish. Repeat with remaining tortillas. Spoon remaining sauce over enchiladas. Sprinkle remaining cheese on top. Cover with foil. Bake until heated through, about 35 minutes. (for refrigerated tortillas this will take 45 minutes to cook.)