Cooking time: 45 minutes
Prep time: 20 minutes
Servings: 4-6
Ingredients:
- 2 cups cooked, shredded chicken
- 1 cup corn kernels, fresh or frozen (thawed if frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8-10 flour or corn tortillas
- 2 cups enchilada sauce (homemade or store-bought)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cilantro, chopped, for garnish (optional)
- Sour cream for serving (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a pan, heat olive oil over medium heat. Sauté the onion and garlic until translucent. Add the corn and cook for another 2 minutes.
- In a large bowl, combine the sautéed onion, corn, shredded chicken, and 1 cup of cheese. Season with salt and pepper.
- Warm the tortillas for a few seconds in the microwave to make them more pliable. Fill each tortilla with the chicken and corn mixture and roll them tightly.
- Spread a thin layer of enchilada sauce at the bottom of a baking dish. Place the rolled enchiladas seam side down into the dish.
- Pour the remaining enchilada sauce evenly over the top of the enchiladas. Sprinkle the rest of the cheese over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let it cool for a few minutes before serving.
- Garnish with chopped cilantro and serve with a dollop of sour cream, if desired.
Notes:
- If you prefer a spicier dish, add chopped jalapeños or green chiles to the chicken mixture.
- For a healthier version, use low-fat cheese and whole wheat tortillas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Enjoy your homemade Chicken and Corn Enchiladas with family and friends!