Chicken Enchiladas with White Corn Sauce


2 cups cooked, shredded chicken
juice of one lime
1 cup shredded cheese
1/2 can el pato sauce
1/2 cup mayonnaise
taco seasoning

flour tortillas (fajita size)

1 1/2 cup white corn (if you are using frozen, then thaw it or just use one can of the niblets, drained)
1 bunch of cilantro
1/2 cup heavy whipping cream
1 4oz can of green chiles
salt and pepper

more shredded cheese to top


1. mix chicken, cheese, lime juice, mayonnaise, el pato sauce and seasonings together. Roll up in flour tortillas and place in 9x13 cake pan that has been sprayed.

2. in a food processor or blender, mix corn, cilantro, cream and green chiles. Add salt and pepper to taste. Pour this mixture over the rolled up enchiladas.

3. top with grated cheese and bake for 30 minutes at 350 degrees until hot and bubbly.


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