Ingredients for Corn Pop Enchiladas
- Cooked Chicken
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- Chicken Broth
- Heavy Cream
- 1 tablespoon olive oil
- Red Onion
- Creamed Corn
- Jalapeno Peppers
- Flour Tortillas
- Monterey Jack Cheese
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How to Make Corn Pop Enchiladas
- Preheat oven to 350°F (175°C).
- In a microwave-safe bowl, melt butter for 1 minute on high. Whisk in flour until smooth.
- Gradually whisk in heavy cream, then chicken broth.
- Microwave uncovered on high for 6-8 minutes, stirring frequently, until thickened.
- While sauce simmers, heat olive oil in a skillet over medium heat. Sauté chopped onion for 5 minutes, until translucent.
- Stir in shredded chicken, corn, and minced jalapeños. Cook for 2 minutes, stirring occasionally.
- Fill each tortilla with about 1/8 of the chicken mixture.
- Fold the ends of the tortilla over the filling and roll up tightly. Place seam-down in a greased 9x13 inch baking dish.
- Pour the cream sauce evenly over the enchiladas.
- Sprinkle generously with shredded Monterey Jack cheese.
- Bake for 30 minutes, or until cheese is melted and bubbly and the sauce is heated through.
- Let stand for 5 minutes before serving. Garnish with extra sliced jalapeños (optional).
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
24g
Fat
97g
Carbs
24g
