Chicken And Corn Enchiladas Recipe

Name: Chicken And Corn Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked chicken, shredded; 1 1/2 cups red onions, sliced; 1 1/2 cups frozen corn kernels, thawed; 1/4 cup sour cream; 1/2 cup fresh cilantro, chopped; 1 teaspoon ground cumin; 2 cups monterey jack pepper cheese, hot and grated (about 8 ounces); 3 cups salsa, purchased thick and chunky mild; 3 cups red enchilada sauce; 16 (6 inch) corn tortillas

Servings: persons

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 350u00b0F.
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).

1022

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups cooked chicken, shredded, 1 1/2 cups red onions, sliced, 1 1/2 cups frozen corn kernels, thawed, 1/4 cup sour cream, and more.

Yes, Chicken And Corn Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Corn Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions