Recipes from Pilgrim's Kitchen

• 1 box frozen corn kernels, cooked
• 1 tomato, diced
• 2 scallions, chopped
• 2 jalapeno peppers, minced
• 2 TBLS cilantro, chopped
• 4 TBLS lime juice
• 1 whole chicken, cut-up into parts
• 1 cup canned enchilada sauce
• 1 package taco seasoning
• 8 prepared corn tortillas
• 1 cup sour cream
• 1 cup cheddar cheese, grated
• 1/2 tsps salt
• 1/2 tsps pepper

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. 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.

Serves 4