These are my favorite kind of enchiladas to make. I made them a few years ago on the fly for a family party and everyone raved and raved about them. They're really delicious and easy to make. Pardon the ugly picture. Enchiladas are hardly the prettiest dished out food. But that's OK. It's what's on the inside that counts, right?
2 Tablespoons olive oil
1/2 yellow onion, chopped
1 red bell pepper, diced
1 cup frozen sweet white corn
1 small (4 ounce) can diced green chilies
2-3 chicken breasts
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon pepper
10 - 12 corn tortillas
1 can (26 ounce) Las Palmas green enchilada sauce (don't substitute for another brand!)
shredded Jack cheese
Set a pot of water on to boil. Add chicken breasts and boil until done (about 8 minutes if not frozen). Once cooked through, remove from water and let cool. Shred the chicken and set aside.
Heat olive oil in a medium saute pan. Add onion and saute until starting to soften. Stir in diced bell pepper and cook until starting to soften. Add the frozen corn, green chilies, cumin, salt and pepper and saute 3 - 4 more minutes. Stir in cooked chicken and set mixture aside.
Preheat oven to 375. Take a glass casserole dish (9x13) and pour about 1/4 cup of enchilada sauce on the bottom. Swirl to coat the pan. Wrap the corn tortillas in a wet (and rung dry) paper towel and microwave for 30 seconds just to soften the tortillas (if your tortillas are fresh and easily bendable without breaking, you can skip this step).
One at a time, put about 1-2 Tablespoons of the chicken mixture inside the tortilla and wrap up tightly (being sure not to break the tortilla). Place in the casserole dish and repeat until you have used all the tortillas and the filling. Pour the remaining enchilada sauce on top and layer a good amount of cheese on top as well. Bake in preheated oven for 20 minutes until the top is bubbly and browned (I like my top really crispy so I often put it under the broiler for a few minutes at the end).
Top with shredded lettuce, diced tomatoes, sour cream, guacamole, cilantro and tomatillo salsa.