Todd's Chicken and Corn Enchiladas

“Todd worked for a number of years in a local Taco Bill's restaurant (they call it Bill's not Bell's in Oz). This is close to something they used to make.”
READY IN:
25mins
YIELD:
10 enchiladas
UNITS:
Metric

Ingredients Nutrition

  • 1 large cooked chicken, meat removed and shredded
  • 177.44 ml creamed corn
  • 177.44 ml sour cream
  • 59.16 ml chopped pickled jalapeno peppers
  • 59.14 ml chopped green onion
  • 10 soft tortillas
  • 473.18 ml shredded cheese (we used tasty cheddar)

Directions

  1. Mix first 5 ingredients together.
  2. Fill each tortilla with 1/10th of the mix, roll up and place seam side down in baking dish.
  3. Sprinkle the two cups of cheese over and bake in moderate oven until brown and well heated through.
  4. Nice served with Salsa over the top.

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