Chicken and Corn Enchiladas

Name: Chicken and Corn Enchiladas
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 16 serving(s)
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

Submitted by lazyme

"From Bon Appetit The Christmas Season cookbook. This makes a lot and sounds like it would work well for a buffet and you can make them one day ahead."

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Ready In:: 1hr 5mins
Ingredients:: 10
Serves:: 16

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

directions

Lightly oil 15x10x2-inch glass baking dish.
Mix first 6 ingredients and 1 cup cheese in medium bowl.
Season chicken filling to taste with salt and pepper.
Mix salsa and enchilada sauce in large bowl.
Heat heavy medium skillet over high heat.
Add 1 tortilla and cook until heated through, about 10 seconds per side.
Brush tortilla with some of sauce mixture.
Spoon 1/3 cup chicken filling into center of tortilla.
Roll up.
Place seam side down in prepared baking dish.
Repeat with remaining tortillas, some sauce and remaining filling.
(Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
Preheat oven to 350ºF.
Spoon remaining sauce over enchiladas.
Sprinkle with remaining 1 cup cheese.
Cover with foil.
Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).

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Reviews

These are great! I used fat free sour cream and made Recipe #370752 for the red enchilada sauce. Really flavorful and delicious. Thanks for sharing!

Starrynews
Loved these enchiladas! Full of flavor. I steamed the chicken in my rice steamer to cook it, made it easy to shred and very moist. I will use less onion next time, but that is a personal preference. Great for leftovers!

jrabbit
These Enchiladas were a great low calorie dinner! I substituted Black Beans for the chicken to make it vegetarian and it was super! My husband said to defintily add it to the rotation:)

The Obvious Cook

Tweaks

These Enchiladas were a great low calorie dinner! I substituted Black Beans for the chicken to make it vegetarian and it was super! My husband said to defintily add it to the rotation:)

The Obvious Cook

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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