Chicken and Corn Enchiladas

Chicken And Corn Enchiladas

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Vicki Butts (lazyme)


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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20 Min
35 Min


  • 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

How to Make Chicken and Corn Enchiladas


  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).

Printable Recipe Card

About Chicken and Corn Enchiladas

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

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