Chicken and Corn Enchiladas Verdes

One of my food goals this winter is to use up the jars and freezer bags of food that I worked so hard to put up over the summer.  Sometimes it can be a challenge to change the way meals are planned.  Rather than thinking of what I want to eat first and planning from there, I have to think about what I have on hand.  

Even though it can be challenge, it also makes life so much easier.  Meals that, before, would have involved a lengthy process to make, are now quick and simple.  In addition to the veggies I froze and foods I canned, I also spend time every month or so boiling and shredding chicken breasts.  I freeze the shredded meat in bags two cups at a time.  When a recipe calls for shredded chicken, I remove a bag, microwave it for one or two minutes and use it in the recipe.  It saves me so much time!
 

This recipe combines shredded chicken, summer corn from the freezer, and home-canned roasted salsa verde.  It takes enchiladas from a meal that would normally be time consuming to one which can be made in 30 minutes. 

In this recipe, the chicken is mixed with corn kernels, cheese, and sauce, and stuffed into flour tortillas (yes, I realize they're usually made with corn tortillas, but I like to be different).  The heat from the roasted salsa verde (mine is a little spicy) is tempered with sour cream which also adds richness to the sauce.  The whole thing is topped with more cheese and baked until hot and bubbly.  You can also double this recipe and freeze it, but if you do, you will need to allow it to thaw and bake it a little longer to heat it through.  

I think this would be equally delicious made with black beans or even zucchini during the summer months.  With zucchini, it would taste a lot like Chicken and Vegetable Tostadas (which, by the way, is another fantastically tasty use for salsa verde).

Chicken and Corn Enchiladas Verde-  serves 4-5 (approx. 9-10 enchiladas)

2 cups shredded cooked chicken breast
1 1/2 cups frozen corn kernels, thawed (or use fresh, if in season)
2 cups Monterey Jack cheese, shredded (about 8 oz)
16 oz jar roasted salsa verde (homemade or store-bought)
1/2 cup sour cream
9-10 (6 inch) flour tortillas
salt and pepper, to taste
chopped cilantro, to garnish

Preheat the oven to 400 degrees.

To make the sauce, mix the salsa verde and the sour cream in a medium bowl and whisk to combine.  Spread 1/2 cup sauce in the bottom of a 9 x 13 baking dish.

In a large bowl, mix the chicken, corn, 1/2 cup sauce mixture, 1/2 cup cheese, salt and pepper to taste.  Set the chicken mixture to the side. 

Wrap the tortillas in a damp paper towel and microwave 1 minute to soften.  Working with one tortilla at a time, spoon a scant 1/2 cup chicken mixture in the center of the tortilla and roll it up.  Place it seam side down in the baking dish.  Repeat until all tortillas are filled.  Spoon the remaining sauce on top of the tortillas and top with the remaining cheese. 

Bake for 20 minutes until melted and bubbling. Serve sprinkled with fresh cilantro.