Chicken And Corn Enchiladas Recipe

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Chicken and Corn Enchiladas

Vicki Butts (lazyme)

By
@lazyme5909

From Bon Appetit The Christmas Season cookbook. This makes a lot and sounds like it would work well for a buffet and you can make them one day ahead.


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Rating:

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Serves:

16

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

3 c
shredded cooked chicken
1 1/2 c
sliced red onions
1 1/2 c
frozen corn kernels, thawed
1/4 c
sour cream
1/2 c
chopped fresh cilantro
1 tsp
ground cumin
2 c
grated hot pepper monterey jack cheese (8 oz)
3 c
purchased thick and chunky mild salsa
3 c
red enchilada sauce
16
6-inch corn tortillas

Directions Step-By-Step

1
Lightly oil 15x10x2-inch glass baking dish.
2
Mix first 6 ingredients and 1 cup cheese in medium bowl.
3
Season chicken filling to taste with salt and pepper.
4
Mix salsa and enchilada sauce in large bowl.
5
Heat heavy medium skillet over high heat.
6
Add 1 tortilla and cook until heated through, about 10 seconds per side.
7
Brush tortilla with some of sauce mixture.
8
Spoon 1/3 cup chicken filling into center of tortilla.
9
Roll up.
10
Place seam side down in prepared baking dish.
11
Repeat with remaining tortillas, some sauce and remaining filling.
12
(Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
13
Preheat oven to 350ºF.
14
Spoon remaining sauce over enchiladas.
15
Sprinkle with remaining 1 cup cheese.
16
Cover with foil.
17
Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican