Celebrate Cinco de Mayo with Chicken Enchiladas

Makes 5 servings

1 15 oz can Enchilada sauce (or 2 cups)

4 scallions, sliced, divided

4-oz diced chiles

2 cups diced or shredded cooked chicken

1 cup frozen corn, thawed

½ cup salsa, plus more for serving

1/3 cup sour cream

10 corn tortillas (6-inch or soft taco size)

1 ½ cup shredded Mexican cheese

Instructions

1. Preheat oven to 400 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Spread ½ cup Enchilada sauce in the bottom of the dish.
2. In a medium bowl, combine 2 scallions, chiles, chicken, corn, salsa, and sour cream.
3. Warm 5 tortillas in the microwave for 20 to 30 seconds until pliable. Spoon ¼ cup filling onto the center of a tortilla. Roll up and set, seam-side-down, in the prepared baking dish. Repeat with the remaining warmed tortillas. Warm the remaining 5 tortillas and continue filling them and arrange them into the casserole dish. Spread the remaining sauce over the enchiladas.
4. Transfer to the oven and bake 15 minutes. Top with cheese and continue baking until the enchiladas are steaming hot all the way through, the sauce is bubbling and the cheese is melted, about 10 minutes longer. Let cool 10 minutes before serving. Garnish with the remaining scallions prior to serving.