INGREDIENTS

8 Mission® 6" Yellow Corn Tortillas (10503)  
1/3 cup  Vegetable Oil  
1 Yellow Onion , sliced 
1 Red Bell Pepper , sliced 
4 oz. can diced Green Chiles (or 1 minced Jalapeno Pepper) 
1 ear fresh Corn (or ½ cup frozen) 
1/2 cup cooked Chicken , shredded 
2 cups Monterey Jack Cheese  
2 cups  Salsa Verde (see Related Recipe) 
1 cup  Whipped Cream or 
 Mexican Créma  
1/4 cup Cotija Cheese or Feta Cheese (optional) 
 Cilantro Leaves for garnish 
 Salt and Pepper to taste  

DIRECTIONS

1.) Preheat oven to 350º F. In a medium skillet, heat oil over moderately high heat. When oil is very hot (375º F), add the tortillas one at a time, turing over almost immediately. They may puff but should not stiffen. Tortillas should be flexible. Lay tortillas on paper towels and set aside.

2.) Add onion and red bell pepper to the remaining oil. Sauté until tender, about 8-10 minutes. Add chilies and corn and sauté for two more minutes. Remove from heat and add the shredded chicken. Set aside. Season to taste with salt and pepper.

3.) To assemble the tortillas, toss 1½ cups of the cheese with the filling. Place a generous amount of filling in the center of the tortillas, lengthwise. Roll up tightly. Place 1 cup of Salsa Verde on the bottom of a 13" x 9" baking dish. Place enchiladas seam side down in dish. Pour crema evenly over enchiladas followed by one cup of Salsa Verde. Reserve remaining salsa for another use.

4.) Cover with foil and bake for 20 minutes. Uncover and bake another 10 minutes to brown. Sprinkle with cilantro leaves, serve immediately.

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