Green Salsa Chicken Enchiladas

Just when I think I surely have enough recipes for enchiladas, I find another one. This recipe comes together quickly by using shredded rotisserie chicken and a jar of green tomatillo salsa.

Ingredients

1 Tablespoon vegetable oil
1 16 ounce jar green tomatillo salsa - mild or medium
1/2 cup chicken broth
3/4 cup sour cream
1 tsp. chili powder
2 cups shredded rotisserie chicken
1/2 cup frozen sweet corn, thawed
1/2 cup roasted red peppers, chopped fine
1/2 cup onion, chopped fine
6 flour tortillas (6 inches or larger)
2 cups shredded cheddar cheese

Instructions

Preheat oven to 300 degrees.
Grease a 9-inch pan with cooking spray or oil.
In saucepan, empty the jar of  salsa. Add chicken broth and stir until combined. Heat over low heat until steaming, but not boiling. Add sour cream and stir until well combined.  Do not allow to boil. Add chili powder and stir. Add salt and pepper as desired.

In skillet, heat oil. Add onions and cook until softened and translucent.  Add corn, peppers and chicken and stir to combine. Heat until warmed. Add 1 cup of sauce and stir to combine. Add additional sauce if desired until the  chicken combination is still meaty and not too wet.

Place tortillas on countertop.  Divide chicken mixture among the tortillas, Top with 1 cup of shredded cheddar cheese, divided equally among the tortillas. Roll each one and place seam side down in casserole. Top with remaining sauce and one cup of cheese.

Place casserole on middle shelf in oven.  Cook for 15 minutes. Raise temperature to 350 and continue to cook for an additional 15 minutes or until cheese is melted and edges are bubbling.

Serve immediately.