Corn and Chicken Enchiladas

I'm adding these because I liked them enough to eat the left overs for a lot of days. They weren't your typical red or green sauce enchilada, they have a corn sauce that is a little sweet. They passed the kid test - 3 year old and 12 year old loved them. 9 month old - couldn't get enough of the corn sauce. The 10 year old liked them, but didn't want seconds saying they were too sweet. They are time consuming like pretty much any enchilada I've made, but they were unique enough to be good and different.

Sauce
4 ears corn (I needed more - 1 of mine was bad, but that still wouldn't have been enough. I had to mix fresh with canned corn.)
2 Tbs oil
1 medium onion, choppet
1 Tbs minced garlic
1 jalapeño chile, seeded, minced
1 cup milk
1 tsp salt

Filling
Reserved corn kernels
2 cups diced cooked chicken
4 oz. (1 cup) shredded Monterey Jack cheese
1 cup salsa
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro

Enchiladas
12 (6 -inch) corn tortillas (I needed more, but I had a 30 pack)
4 oz. (1 cup) shredded Monterey Jack cheese
2 Tbs chopped fresh cilantro

1. Remove husks from corn. Cut kernels from corn to make 4 1/2 cups. Reserve 1 1/2 cups kernels for filling.
2. Heat oil in large skillet over medium heat until hot. Add onion and garlic. Cook 2 to 3 minutes. Add chile and 3 cups of the corn kernels; cover and cook 4 to 6 minutes or until corn is tender stirring occasionally. Cool slightly.
3. In blender container, combine milk, salt and corn mixture; blend until coarsely pureed. Set aside.
4. Heat oven to 350. Spray 9 X 13 pan with cooking spray. In large bowl, combine reserved 1 1/2 cups corn kernels and all remaining filling ingredients; mix well.
5. In small skillet over low heat, heat each tortilla until softened. place about 1/2 cup filling on each warm tortilla (1/2 cup was too much to roll. I put what looked good and just made more enchiladas.); roll up and place seam side down in sprayed baking dish. Top with corn sauce; sprinkle with 1 cup cheese.
6. Bake at 350 for 20 to 25 minutes or until thoroughly heated. Just before serving, sprinkle with cilantro. (I didn't do that -oops ;) -cilantro isn't my favorite thing.

Kimberly