CHICKEN CORN ENCHILADAS RECIPES

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

CHICKEN AND CORN ENCHILADAS RECIPE - FOOD.COM

Chicken and Corn Enchiladas Recipe - Food.com image

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.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 16 serving(s)

Number Of Ingredients 10

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

Steps:

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).

Nutrition Facts : Calories 213.5, FatContent 8.6, SaturatedFatContent 3.9, CholesterolContent 33.8, SodiumContent 517.1, CarbohydrateContent 22.1, FiberContent 3.3, SugarContent 2.7, ProteinContent 13.6

CORN AND CHICKEN ENCHILADAS RECIPE - PILLSBURY.COM

Corn and Chicken Enchiladas Recipe - Pillsbury.com image

Enjoy these cheesy enchiladas made using chicken, corn and Old El Paso® Salsa - a tasty Mexican dinner.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 35 minutes

Yield 6

Number Of Ingredients 16

Ingredients

4 ears corn
2 tablespoons oil
1 medium onion, chopped
1 tablespoon minced garlic
1 jalapeño chile, seeded, minced
1 cup milk
1 teaspoon salt
Reserved corn kernels
2 cups diced cooked chicken
4 oz. (1 cup) shredded Monterey Jack cheese
1 cup Old El Paso™ Salsa
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
12 (6-inch) corn tortillas
4 oz. (1 cup) shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro

Steps:

Remove husks from corn. Cut kernels from corn to make 4 1/2 cups. Reserve 1 1/2 cups kernels for filling.
Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook 2 to 3 minutes. Add chile and 3 cups of the corn kernels; cover and cook 4 to 6 minutes or until corn is tender, stirring occasionally. Cool slightly.
In blender container, combine milk, salt and corn mixture; blend until coarsely pureed. Set aside.
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In large bowl, combine reserved 1 1/2 cups corn kernels and all remaining filling ingredients; mix well.
In small skillet over low heat, heat each tortilla until softened. Place about 1/2 cup filling on each warm tortilla; roll up and place seam side down in sprayed baking dish. Top with corn sauce; sprinkle with 1 cup cheese.
Bake at 350°F. for 20 to 25 minutes or until thoroughly heated. Just before serving, sprinkle with cilantro.

Nutrition Facts : Calories 600 , CarbohydrateContent 62 g, CholesterolContent 80 mg, FatContent 4 , FiberContent 5 g, ProteinContent 32 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1140 mg, SugarContent 8 g

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