chicken and corn enchiladas

Name: Chicken and Corn Enchiladas
Prep time: 20 min
Cook time: 35 min
Yield: 16
Cuisine: Mexican
Ingredients: 3 cup(s) shredded cooked chicken; 1 1/2 cup(s) sliced red onions; 1 1/2 cup(s) frozen corn kernels, thawed; 1/4 cup(s) sour cream; 1/2 cup(s) chopped fresh cilantro; 1 teaspoon(s) ground cumin; 2 cup(s) grated hot pepper monterey jack cheese (8 oz); 3 cup(s) purchased thick and chunky mild salsa; 3 cup(s) red enchilada sauce; 16 - 6-inch corn tortillas

3 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Sep 23, 2016

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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prep time 20 Min

cook time 35 Min

method Bake

yield 16 serving(s)

Ingredients

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

How To Make chicken and corn enchiladas

Step 1

Lightly oil 15x10x2-inch glass baking dish.

Step 2

Mix first 6 ingredients and 1 cup cheese in medium bowl.
Step 3

Season chicken filling to taste with salt and pepper.
Step 4

Mix salsa and enchilada sauce in large bowl.
Step 5

Heat heavy medium skillet over high heat.
Step 6

Add 1 tortilla and cook until heated through, about 10 seconds per side.
Step 7

Brush tortilla with some of sauce mixture.
Step 8

Spoon 1/3 cup chicken filling into center of tortilla.
Step 9

Roll up.
Step 10

Place seam side down in prepared baking dish.
Step 11

Repeat with remaining tortillas, some sauce and remaining filling.
Step 12

(Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
Step 13

Preheat oven to 350ºF.
Step 14

Spoon remaining sauce over enchiladas.
Step 15

Sprinkle with remaining 1 cup cheese.
Step 16

Cover with foil.
Step 17

Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).
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