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Chicken Enchiladas

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“April 2006 Woman's Day - Really good and easy to make! A wonderful change on a regular recipe! The chicken can be replaced with beef, pork or turkey”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 (10 3/4 ounce) can reduced-sodium cream of chicken soup
  • 1 (12 ounce) bottle green chili salsa, mild
  • 34 cup cilantro, chopped
  • 1 -2 teaspoon cumin, depends on taste
  • 2 cups cooked chicken, shredded
  • 1 12 cups Mexican blend cheese, shredded
  • 1 14 cups frozen corn, thawed
  • 4 ounces green chilies, chopped
  • 12 corn tortillas, warmed as directed

Directions

  1. Preheat oven 350 degrees. Coat a 9x13 baking with non stick cooking spray.
  2. Whisk soup and 1/2 soup can of water in a bowl until smooth. Stir in salsa, 1/4 cilantro and cumin.
  3. In another bowl, combine chicken, 3/4 cup each cheese blend and sauce, the corn, chiles and remaining cilantro.
  4. Working with one tortilla at a time, spoon a scant 1/3 cup chicken mixture down center. Roll up and place seam side down in baking dish. Repeat.
  5. Pour remining sauce over top. Sprinkle with remaining cheese.
  6. Cover with foil. Bake 30 minutes. uncover and bake 20 minutes longer, or until sauce bubbles around edges and cheese has melted.
  7. Serve with pico de gallo.

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