Ingredients

• 1 Tbsp oil
• 1/2 red onion, finely diced
• 2 cloves garlic, finely minced
• 1 bunch scallions, sliced on the bias
• 1 (15 oz) can corn
• 1/2 pound ground chicken
• salt, as needed
• pepper, as needed
• 1 tsp cayenne pepper
• grated cheese, as needed
• 12 corn tortillas, or as needed
• 1 large can or 25 oz. homemade enchilada sauce
• red onions, for garnish
• scallions, for garnish

Directions

1. Preheat the oven to 375 degrees.

2. In a large pan, heat the oil over medium heat. Add the onion, and cook until translucent. Add the garlic, and cook until aromatic.

3. Add the corn and cook until browning slightly. Add the scallions, and cook until wilted slightly.

4. Next, add the ground chicken. Cook until browned and cooked through. Season as needed with salt and pepper, and add the cayenne pepper.

5. Remove the chicken mixture from the heat. Place a lice of filling into a corn tortilla. Top generously with grated cheese, then wrap tightly and place onto a baking sheet.

6. Continue this until all of the filling has been used, being careful to wrap the enchiladas as carefully as possible to keep the filling inside the tortillas.

7. Top with the enchilada sauce, spreading a layer evenly over all enchiladas. Top with more cheese.

8. Bake in the oven until sauce in bubbling, cheese is melted, and enchiladas are heated all the way through.

9. Serve on hot plates, garnished with red onions and scallions.

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