Chicken slow cooked in spices is tossed with roasted corn and some of the creamy enchilada sauce that is dotted with green chilies. The chicken mixture is then added to flour tortillas and rolled and placed in an oven safe dish. A creamy sauce made more healthy by adding flour and light sour cream to chicken stock provides the yummy sauce that the enchiladas are cooked in. Finished with some shredded cheese and baked this is sure to be a crowd pleaser! The salad served on the side is colorful with radish, roasted corn, black beans, red onion, and orange bell pepper tossed with Romaine lettuce and dressed with a cilantro fresh lime vinaigrette.

To serve: Bake the enchiladas in a preheated 350 F oven for approx 30-40 minutes until bubbling. Toss the dressing with the salad and enjoy!! *For smaller servings keep a close eye on the enchiladas as they will not take as long to reheat.