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Enchiladas with corn Recipe

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This recipe for Enchiladas with corn, by , is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Daric Ebert


2 C chopped, cooked chicken
½ C diced ripe olives
½ C chopped onions
¼ C butter
3½ C corn
8 corn tortillas
1 7½ oz. can taco sauce
1½ C heavy cream
Diced avocado, tomato and green onion

Combine chicken and olives in medium bowl.
Sauté onion and butter over medium- low heat 5 min. Add corn sauté 5 min. Add 1 C corn mix to chicken and toss. Season with salt.
Heat tortillas in small dry fry pan over low heat, turning til brown but pliable, 1-2 min.
Place ⅓ C chicken mix and 1½ T taco sauce in center of each tortilla and roll up.
Place seam side down in greased 8”x10” shallow baking dish.
Stir cream into remaining corn mixture in skillet and heat but not boiling. Purée in food processor.
Stir in 1 tsp. Salt and pepper to taste. Pour over tortillas
Bake 20-25 min.@ 350º
Top with avocados, tomato and green onion




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