3 cups shredded cooked chicken (you can use that supermarket roasted chicken!)
1 1/2 cups chopped red onion
1 1/2 cups frozen corn, thawed
3/4 cup sour cream
1/2 cup chopped cilantro
1 tsp. cumin
2 cups grated Monterey Jack cheese
3 cups prepared salsa
3 cups enchilada sauce
16-6" corn tortillas
Oil baking dish. Mix first 6 ingredients and 1 cup of cheese. Mix salsa and enchilada sauce in a medium saucepan until warm. Dip tortillas in warm sauce until soft. Spoon 1/3 cup chicken filling into center of tortilla. Roll, place seam side down. Top with sauce and cheese. Bake 350 for 35 minutes.
