Chicken Tacos with Fresh Corn Salsa
 
 Fresh corn salsa:
 1 box frozen corn kernels, cooked
 1 tomato, diced
 2 scallions, chopped
 2 jalapeno peppers, minced
 2 tablespoons cilantro, chopped
 4 tablespoons lime juice
 teaspoon salt
 teaspoon pepper
 Tacos:
 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
 In large bowl, stir together corn kernels, diced
 tomato, scallions,
 jalapenos, cilantro, lime juice, salt and pepper to
 make salsa. Set aside. 

 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.