Chicken Enchilada Recipe ~ Chicken and Corn Enchiladas


Image by Will Merydith via Flickr

This recipe has a few more steps than some of the other recipes on Quick Easy Chicken recipes, but it is so delicious I just had to share.  We (the little one and I) made this last night. It took a little doing, but was completely worth the effort.

It’s not that this is a difficult recipe, far from it, there are just a lot of steps involved.  If you have a nice Saturday or Sunday afternoon with some time grab the kids, and let them help make this delicious chicken enchilada recipe.

Chicken and Corn Enchiladas

Makes 16 Enchiladas (you can always half the recipe)

What you need:

4 C shredded chicken breast (I just microwaved a couple chicken breasts and then shredded them)
1 1/2 C chopped red onion
1 (16 oz) package of frozen corn
1 C sour cream ~ you can use fat free if you want
1 tsp ground cumin
1 tsp chili powder
2 C Monterey Jack cheese ~ you can use the fiesta blend if you want and low fat will be work
salt and pepper to taste
2 C mild Salsa
3 C Enchilada Sauce (Red)
16 8 inch totilla ~ we used whole wheat ~ you could use the flavored ones too
1 bunch of green onions ~ chopped

What you do:

hang in there, it’s worth it.

Get your oven going ~ preheat to 350 degrees.

Give 2 13×9 pans a good spray with some non stick cooking spray.

In a large bowl mix the chicken, red onions, corn, 1 cup of the cheese, sour cream, cumin and chili powder.

Shake on a little salt and pepper.

Now get another large bowl and mix together the salsa and enchilada sauce.

Now grab a skillet, (non stick works great), give it a spray of cooking spray and turn the heat to medium.

Throw one tortilla on the skillet and heat for a bit on each side, until they just begin to turn brown.

Take it off the skillet and put a large spoonful of your chicken and corn mixture on your tortilla.

Roll it up and then place it in the baking pan with the seam facing down.

Repeat that with each of your tortillas.

Once you have them all done spoon your salsa/enchilada sauce mixture over your enchiladas.

Sprinkle the remainder of the cheese over your enchiladas.

Cover the the dish with some foil and then bake them for 30 to 40 minutes.

When you take them out of the oven you can sprinkle some chopped green onions over the top for a nice garnish.

Make it a meal:

If you want to make this a “real” mexican meal” you can serve rice and beans with it. You can get a can of “rotel” and add it to the rice to make spanish rice.  I would probably just add  some lettuce on the side to eat with it.

What did we think?

I absolutely loved these. I got started too late and the little one was not willing to wait for these to cook. I made her a quick quesadilla instead. She loved it.  Hubby got home from work way to late and tired to eat, so he didn’t get to try them either. :(   No worries, there’s plenty in the fridge, they will get leftovers. ;)

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