Chicken & Corn Enchiladas With Pico De Gallo
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
20 enchiladas
- Serves:
- 6-8
ingredients
- 1 (15 ounce) can whole kernel corn, drained
- 1 (13 ounce) can chicken, drained
- 1⁄2 cup of fresh pico de gallo or 1/2 cup salsa
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon dried cilantro
- 1⁄8 teaspoon chili powder
- 1 teaspoon dried chives
- 2 1⁄4 cups water
- 1 (6 ounce) can tomato paste
- 2 tablespoons flour
- 1 1⁄2 tablespoons chili powder
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon salt
- 3⁄4 cup cheddar cheese, shredded
- 3⁄4 cup monterey jack cheese, shredded
- 15 -20 six inch flour tortillas
directions
- Mix first 8 ingredients of Meat Filling together until well mixed & set aside.
- In a medium size mixing bowl blend together the Sauce ingredients; the water, tomato paste, flour, 1 1/2 Tablespoon chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
- Microwave the sauce ingredients for 5 minutes then set aside.
- Lay one flour tortilla on a flat surface (I use a plate).
- Place about 1 1/2 - 2 Tablespoons Meat Filling along the edge of the tortilla closest to you.
- Sprinkle 1 -2 teaspoons of the two mixed cheese along top.
- Roll tortilla away from you ending when the tortilla is completely rolled.
- Place filled tortilla into a lightly greased baking pan so that the seam is on the bottom.
- NOTE--As you lay each enchilada down next to the previous one, place them close to the previous one so that they are side by side.
- Repeat rolling tortillas until all the meat filling is used up.
- Sprinkle half of the remaining cheese over the top of the rolled tortillas.
- Cover the tops and ends of all the tortillas with the Sauce.
- Sprinkle the remaining cheese over the top of the Sauce.
- Bake 30 min in a preheated 350 degree oven.
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RECIPE SUBMITTED BY
CarrolJ
Slater, 54