Chicken enchaladas

Sandra Lee and her show semi-homemade are my favorite things!
I took this recipe from her...

3 chicken breasts cooked and shredded
2 cans enchalada sauce, seperated
1 can of mexican corn, drained
3 cups of shredded cheddar cheese, seperated
1 envelope of enchalada seasoning
Optional:
sour cream
diced black olives
diced tomatoes
1. Mix chicken and seasoning according to the package directions
2. add the corn, 2 cups of cheese, and 1 can of sauce to the chicken mixure.
3. spoon the mixture into 8 flour tortillas, and roll them up.
4. place in a 9x13 baking dish
5. pour the second can of sauce over the tortillas and top with the remaining cheese.
6. bake for 30 minutes at 350
7. top with the optional ingrediants if you desire.

I serve these with mexican rice and refried beans.