Enchilada Casserole

Enchilada Casserole 1 tablespoon oil 2 pounds shredded rotisserie chicken 1 cup chopped white onion 1 cup chopped green pepper 2 cloves garlic finely chopped 1 cup fresh whole kernel corn 16 ounce can stewed tomatoes 4 ounce can chopped mild green chilies 1 teaspoon chili powder 1 teaspoon ground cumin 16 corn tortillas 1 pound Monterey Jack cheese shredded 8-ouncee jar prepared salsa 2 tablespoons chopped green onion 15 ounce can tomato sauce In large skillet heat oil over high heat. Add shredded chicken, onion, pepper and garlic then sauté stirring constantly until meat is slightly browned. Stir in corn and remove mixture to large bowl. In small skillet heat stewed tomatoes, tomato sauce, chilies, chili powder and cumin to boiling stirring to break up pieces of tomato. Heat oven to 400. Spoon 1/2 cup sauce into bottom of shallow baking dish . Stir 1/2 cup sauce into chicken mixture. Working on waxed paper dip a tortilla in sauce then fill with 1/4 cup meat mixture and 2 tablespoons cheese. Roll up and place in baking pan. Repeat to make 2 layers of 8 enchiladas then stir any remaining meat mixture into sauce and pour over enchiladas. Sprinkle with remaining cheese. Spoon salsa over top and bake 30 minutes. Sprinkle with chopped onions and serve immediately.