INGREDIENTS

  • 1 tablespoon corn oil
  • 2 lbs chicken , ground (or beef, ground)
  • 1 cup onions , chopped
  • 1 cup green peppers , chopped (sweet green pepper)
  • 2 garlic cloves , finely chopped
  • 1 cup corn , fresh (or frozen whole kernel)
  • 16 ounces tomatoes , stewed (1 can)
  • 15 ounces tomato sauce (1 can)
  • 4 ounces green chilies , chopped (1 can)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 16 corn tortillas (whole grain, Ezekiel)
  • 1 lb monterey jack cheese , shredded
  • 8 ounces salsa , prepared (or 8 oz. tomato sauce)
  • 2 tablespoons green onions , chopped

DIRECTIONS

  1. Heat oil in large skillet, over high heat.
  2. Add chicken, onion, pepper, and garlic.
  3. Saute, stirring constantly, until meat is browned and onion tender, about 10 minute.
  4. Drain off fat; and stir in corn and remove mixture to large bowl.
  5. In same skillet, heat stewed tomatoes, tomato sauce, chilies, chili powder and cumin to boiling, stirring to break up pieces of tomato.
  6. Heat oven to 400 degrees.
  7. Spoon 1/2 cup sauce into bottom of shallow 3-quart oval baking pan or 13×9-inch baking dish.
  8. Stir 1/2 cup sauce into meat mixture.
  9. Working on waxed paper, dip a tortilla in sauce and then fill with 1/4 cup meat mixture and 2 tablespoons cheese.
  10. Roll up and place in baking pan; and repeat to make 2 layers of 8 enchiladas.
  11. Stir any remaining meat mixture into sauce; and pour over enchiladas.
  12. Sprinkle with remaining cheese and spoon salsa over top.
  13. Bake 25-30 minute until bubbly and golden brown.
  14. Sprinkle with chopped green onion.
  15. Serve immediately or, if desired, keep warm at edge of grill.