Chicken and Corn Enchiladas

Oil your 15x10-inch baking dish, anak. Make sure it's deep enough — these enchiladas need room.

Mix your chicken, onion, corn, sour cream, cilantro, cumin, and 1 cup of that cheese in a bowl. Season with salt and pepper — taste it, ha, don't just dump.

In another bowl, mix the salsa and enchilada sauce together. This is your sauce mixture — keep it close.

Heat a dry skillet over medium-high heat. Warm each tortilla for about 10 seconds each side. They need to be soft so they won't crack when you roll. (Don't skip this step — cold tortillas will break and make you cry)

Brush each warmed tortilla with some sauce mixture. Put about 1/3 cup filling in the center, roll it tight, and place seam-side down in your baking dish.

Keep going until all your tortillas are filled and rolled. Naku, this takes patience but it's worth it.

Preheat your oven to 350°F. Spoon the rest of your sauce over all the enchiladas — they should be well covered.

Sprinkle that remaining cup of cheese on top. Cover with foil and bake for 35 minutes until everything is bubbling and heated through.