CHICKEN & CORN ENCHILADAS

This recipe is soooo simple because I use a Costco rotisserie chicken, but the flavor tastes like you spent all day roasting it yourself – NO ONE will ever know the difference!

CHICKEN & CORN ENCHILADAS SUIZA
3 cups shredded chicken pieces (I use Costco rotisserie)
1 large red onion, diced
2 cans Green Giant white shoe peg corn, drained
3/4 cup sour cream
1/2 cup chopped FRESH cilantro
1 teaspoon ground cumin
2 cups grated Monterey Jack and Sharp Cheddar mix
3 cups chunky salsa
1 large green enchilada sauce
FRESH ground salt and pepper, to taste
corn tortillas (about 16)

  • Preheat oven to 350°.
  • Spray a large baking dish with non-stick cooking spray.
  • Mix together the chicken pieces, diced onion, corn kernels, sour cream, cumin and cilantro until well blended.
  • Add half of the cheese.
  • Season with additional FRESH ground salt and pepper to taste.
  • In a separate bowl mix together the salsa and enchilada sauce.
  • Brush each tortilla with some of the sauce mixture and fill with 1/4-1/3 cup of chicken mixture.
  • Roll up and place seam side down in baking dish.
  • Repeat until chicken mixture is gone – about 16-18 tortillas.
  • Spoon most of the remaining sauce evenly over top of enchiladas. Save just a lilttle to spoon over again when you remove the foil.
  • Sprinkle with remaining cheese.
  • Cover in foil.
  • Bake until heated through, about 30 minutes.
  • Uncover and spoon remaining sauce over top.
  • Bake 5 minutes more to brown cheese.
  • ENJOY!

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