Corn Pop Enchiladas Recipe

Name: Corn Pop Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 ½ cups cooked chicken, shredded; 4 tablespoons butter; 2 tablespoons flour; 1 cup chicken broth; 1 cup heavy cream; 1 tablespoon olive oil; 12 red onion, finely chopped; 1 (14 1/2 ounce) can creamed corn; 1 (12 ounce) jarpickled sliced jalapeno peppers, finely chopped (reserve 16 slices for garnish if desired, leaving about one cup of chopped jalapenos); 8 large flour tortillas; 8 ounces monterey jack cheese, grated

Servings: persons

2 ½ cups cooked chicken, shredded
4 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream
1 tablespoon olive oil
12 red onion, finely chopped
1 (14 1/2 ounce) can creamed corn
1 (12 ounce) jarpickled sliced jalapeno peppers, finely chopped (reserve 16 slices for garnish if desired, leaving about one cup of chopped jalapenos)
8 large flour tortillas
8 ounces monterey jack cheese, grated

1
Preheat the oven to 350 degrees.
2
Melt butter in a bowl or glass measuring pitcher in microwave, about one minute on high.
3
Add flour and stir until smooth, then gradually add cream, stirring constantly.
4
Add broth and stir again.
5
Put back in microwave and cook uncovered on high for six to eight minutes or until thickened, stirring often.
6
In the meantime, heat olive oil in skillet and saute onion over medium heat until becoming see-through, approximately five minutes; turn off heat and stir in chicken, corn and jalapenos.
7
In each tortilla, place 1/8 of chicken filling; fold ends over and roll up, placing seam side down in a 9 x 13 casserole pan.
8
Pour sauce over filled tortillas and top with grated cheese; bake for 30 minutes; serve hot, garnished with sliced jalapenos.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 ½ cups cooked chicken, shredded, 4 tablespoons butter, 2 tablespoons flour, 1 cup chicken broth, and more.

Yes, Corn Pop Enchiladas falls under the Soups & Stews 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.

Corn Pop Enchiladas

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