These enchilada's are yummy and easy to do becuase the chicken is already cooked!
1 Chopped Onion
2 Cloves of Garlic
1 Bottle of Salsa
1 Small Block of Cream Cheese
1 Cooked Rotisserie Chicken from Grocery Store
1 Can of Mexicorn
1 Can of Chicken Broth
Combine the onion, garlic, salsa, and cream cheese in a food processor until smooth. Pour in the Mexicorn, stir. Set aside in a bowl.
Shred the chicken and place it in it's own bowl.
Pour in 1/2 the salsa/cream cheese mixture in with the chicken. Save the remaining half of the salsa/cream cheese mixture and place it aside.
Bring the broth to a simmer in a medium skillet. Working with 1 tortilla at a time, add tortilla to pan; cook about 10 seconds or until moist. Remove tortilla, drain on paper towel, spoon about 1/4 cup of the chicken salsa cream cheese mixture into the tortilla; roll up. Place tortilla seam side down in a 9x13 baking dish coated with cooking spray. Repeat with remaining tortillas and mixture.
Pour remaining salsa mixture over the enchiladas.
Bake at 425 for 20 minutes.