Ingredients for Chicken And Corn Enchiladas
- 2 cups cooked shredded chicken
- Red Onions
- Frozen Corn Kernels
- Sour Cream
- Fresh Cilantro
- Ground Cumin
- Monterey Jack Pepper Cheese
- 1 cup your favorite salsa
- Red Enchilada Sauce
- Corn Tortillas
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How to Make Chicken And Corn Enchiladas
- Preheat oven to 350°F (175°C). Lightly oil a 15x10x2-inch glass baking dish.
- In a medium bowl, combine the shredded chicken, corn, 1 cup of the cheese, diced tomatoes and green chilies, onion, chili powder, and cumin. Season generously with salt and pepper to taste.
- In a large bowl, gently mix the salsa and enchilada sauce.
- Heat a large heavy skillet over medium heat. Add 1 tablespoon of oil.
- Warm each tortilla in the skillet for about 10-15 seconds per side, or until pliable. (You can do this in batches).
- Brush one side of each tortilla with the sauce mixture.
- Place approximately 1/3 cup of the chicken filling into the center of each tortilla.
- Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
- Pour the remaining sauce evenly over the enchiladas.
- Sprinkle the remaining 1 cup of cheese over the top.
- Cover the baking dish with aluminum foil.
- Bake for 35-40 minutes, or until heated through and the cheese is melted and bubbly. If desired, broil for the last 2-3 minutes to brown the cheese.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
10g
Fat
19g
Carbs
7g
