Recipe provided by - National Chicken Council / U.S. Poultry & Egg Assn. and www.eatchicken.com

• 1 lb. frozen corn kernels, cooked
• 1 tomato, diced
• 2 scallions, chopped
• 2 jalapeño peppers, minced
• 2 Tbs. fresh cilantro, chopped
• 1/4 cup lime juice
• 1/2 tsp. salt and pepper
• 1 cup cooked chicken, cut up into parts
• 1 cup enchilada sauce, canned
• 1 packet taco seasoning mix
• 8 tortillas, prepared
• 1 cup sour cream
• 1 cup cheddar cheese

In large bowl, stir together corn kernels, diced tomato, scallions, jalapeños, cilantro, lime juice, salt and pepper to make salsa. Set aside.

Place chicken parts in large saucepan; cover with cold water. On top of stove, bring chicken to a simmer; cook for 20 minutes. Remove chicken from heat; set aside to cool. Drain chicken. Dice chicken, separating from bones. Place chicken on stove in medium saucepan. Add enchilada sauce and taco seasoning to pan. Cook over low heat, stirring, for 15 minutes.

Preheat oven to 375°F. Wrap tortillas together in foil; warm in oven for 10 minutes.

To serve, wrap tortillas in cloth napkin and place in basket. Place chicken mixture, salsa, sour cream and grated cheese in individual serving bowls. Assemble by topping tortillas as desired.

Per serving: calories 932, fat 38.0g, 36% calories from fat, cholesterol 88mg, protein 35.5g, carbohydrates 116.4g, fiber 10.3g, sugar 12.7g, sodium 1195mg, diet points 20.3.

Dietary Exchanges: Milk: 0.2, Vegetable: 1.9, Fruit: 0.1, Bread: 6.9, Lean meat: 2.3, Fat: 5.0, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Pinot Noir, Sauvignon Blanc, or Merlot.