Begin by either boiling your chicken breast till cooked (I always have frozen breast, so I throw them into a slow cooker the day before and they cook themselves but if you are in a time crunch either purchase a whole cooked chicken, boil or even steam the breast!).
Shred the meat with two forks on top of a cutting board, put aside.
Preheat oven to 350 degrees F.
In a medium sized pot, on medium heat, combine corn, chicken soup, chiles, sour cream and salt and pepper to taste. Stir while it's heating up, mix in half of the cheese and stir until melted.
Pour some of the cheese mixture in the bottom of a baking dish and spoon around to coat the bottom.
Dip a corn tortilla into your cheese mixture, front and back and then fill each center with a handful of shredded chicken and a pinch of shredded cheese. Roll and place in baking dish with seam side down. Continue this pattern until your baking dish is full.
Lastly, pour the remaining sauce over the enchiladas and top with remaining shredded cheese. Bake uncovered for 15-20 minutes* until cheese has melted. Serve with a dollop of sour cream, Mexican rice, and ENJOY!
Notes
If you are saving for a later time, let it cool to room temperature, cover with foil, label and then wrap with plastic wrap and freeze. When baking, the time will increase to a hour, if the meal is completely frozen.
Recipe by Laugh Eat Learn at https://laugheatlearn.com/white-chicken-enchiladas-for-mondays/