1 jar (16 oz) thick and chunky salsa
6 flour tortillas for burritos (8 inch)
1 can (15 oz) whole kernel corn, drained
3 cups shredded deli rotisserie chicken
2 cups shredded taco or Mexican cheese blend (8 oz)
1 can (19 oz) enchilada sauce
1-1/2 cups chopped tomatoes
1/2 cup chopped fresh cilantro
CHICKEN AND CORN CHEESY ENCHILADAS
- Heat oven to 375°F. Lightly spray a PYREX® EASY GRAB™ 3 QUART OBLONG BAKING DISH with cooking spray. Reserve ¼ cup salsa; spread remaining salsa in baking dish.
- Down center of each tortilla, spoon about 1/4 cup corn, 1/2 cup chicken, 1/4 cup cheese and 1 tablespoon reserved salsa; roll up. Place, seam side down, over salsa in baking dish.
- Pour enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
- Bake 30 minutes or until bubbly. Uncover; bake 20 to 25 minutes longer or until lightly browned. Let stand 5 minutes before serving. Top enchiladas with tomatoes and cilantro.