Chicken Tacos with Fresh Corn Salsa

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Dubach Estate in Combine, Texas in 1984.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 box frozen corn kernels cooked
 * 1 tomato diced
 * 2 scallions chopped
 * 2 jalapeno peppers minced
 * 2 tablespoons cilantro chopped
 * 4 tablespoons lime juice
 * ½ teaspoon salt
 * ½ teaspoon freshly ground black pepper
 * 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

Directions

 * 1) In large bowl stir together corn kernels, diced tomato, scallions, jalapenos, cilantro, lime juice, salt and pepper to make salsa.
 * 2) Set aside.
 * 3) Place chicken parts in large saucepan then cover with cold water.
 * 4) On top of stove bring chicken to a simmer and cook for 20 minutes.
 * 5) Remove chicken from heat then set aside to cool.
 * 6) Drain well and dice separating from bones.
 * 7) Place chicken on stove in medium saucepan.
 * 8) Add enchilada sauce and taco seasoning to pan.
 * 9) Cook over low heat stirring for 15 minutes.
 * 10) Preheat oven to 375.
 * 11) Wrap tortillas together in foil then warm in oven for 10 minutes.
 * 12) To serve wrap tortillas in cloth napkin and place in basket.
 * 13) Place chicken mixture, salsa, sour cream and grated cheese in individual serving bowls.
 * 14) Assemble by topping tortillas as desired.