chicken and corn enchiladas
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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.
yield
16 serving(s)
prep time
20 Min
cook time
35 Min
method
Bake
Ingredients For chicken and corn enchiladas
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3 cshredded cooked chicken
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1 1/2 csliced red onions
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1 1/2 cfrozen corn kernels, thawed
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1/4 csour cream
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1/2 cchopped fresh cilantro
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1 tspground cumin
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2 cgrated hot pepper monterey jack cheese (8 oz)
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3 cpurchased thick and chunky mild salsa
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3 cred enchilada sauce
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166-inch corn tortillas
How To Make chicken and corn enchiladas
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1Lightly oil 15x10x2-inch glass baking dish.
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2Mix first 6 ingredients and 1 cup cheese in medium bowl.
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3Season chicken filling to taste with salt and pepper.
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4Mix salsa and enchilada sauce in large bowl.
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5Heat heavy medium skillet over high heat.
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6Add 1 tortilla and cook until heated through, about 10 seconds per side.
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7Brush tortilla with some of sauce mixture.
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8Spoon 1/3 cup chicken filling into center of tortilla.
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9Roll up.
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10Place seam side down in prepared baking dish.
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11Repeat with remaining tortillas, some sauce and remaining filling.
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12(Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
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13Preheat oven to 350ºF.
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14Spoon remaining sauce over enchiladas.
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15Sprinkle with remaining 1 cup cheese.
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16Cover with foil.
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17Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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