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Heat oven to 350 degrees F. Spray an 8X11X2 baking
dish with cooking spray.
Pour chicken broth into a small frying pan, heat
to simmer, add chicken breast, cover and simmer
until no longer pink, turning once (approximately
25 minutes). Cool and shred.
In same frying pan, add onions and red pepper.
Saute over medium heat until soft, approximately 5
minutes. Remove from heat.
In a large bowl, place chicken, onion-pepper
mixture, beans, corn, cilantro, chilies, 2 cups of
the cheese, and sour cream. Toss until thoroughly
blended. Add tabasco, salt and pepper to taste.
Place 1/8 of mixture into center of each tortilla,
roll and place in baking dish. When all 8 rolls
are completed, pour Enchilada sauce over top and
sprinkle with remaining 1/4 cup cheese. Bake for
35 minutes, or until sauce bubbles and enchiladas
are heated through. Makes 4 generous servings of 2
enchiladas each.
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