Western New Yorkers who love to cook often become frustrated by picky eaters at their dinner table. Chicken and corn enchiladas will please even the pickiest easters.
Serve with Spanish rice, baked tortilla chips, homemade salsa, lower calorie guacamole and lower fat refried beans.
You can buy red enchilada sauce at the grocery store or you can make your own red enchilada sauce from scratch for this recipe.
Make your own fresh homemade tortillas for the baked tortilla chips and enchiladas.
Ingredients:
- 2 Tbsp. olive oil, divided
- 1 pound boneless, skinless chicken breasts
- ½ cup Spanish, yellow, white or red onion, finely diced
- ½ cup carrot, peeled and finely diced
- 1 can (17-1/2 ounces) red enchilada sauce (or make your own red enchilada sauce)
- 1 can (15 ounces) whole kernel corn, drained OR 2 cups frozen whole kernel corn, thawed and drained
- 1 can (4 ounces) chopped green chilies
- 2 cups shredded Mexican-blend, Colby or pepper jack cheese, divided
- 10 flour tortillas (6-inch) size
Directions:
- In large sauté pan sprayed with nonstick cooking spray and 1 Tbsp. olive oil, cook chicken breasts all the way through, browning on the outside, about 10 minutes.
- Remove chicken from the pan and allow to cool. When cooled shred the chicken.
- In the pan you used to cook the chicken, add diced carrots and onion and cook in 1 Tbsp. olive oil until translucent. Add corn, green chiles, 1 cup shredded cheese and 3/4 cup enchilada sauce to the sauté pan and heat through.
- Spray a 13x9-inch baking dish with nonstick cooking spray. Place ½ cup enchilada sauce on the bottom of the baking dish.
- Add ¼ cup filling to each flour tortilla, roll up place in baking dish.
- Top finished enchiladas with red enchilada sauce remaining sauce and shredded cheese.
- Bake at 350*F for 20 minutes until cheese is melted, hot and bubbly.
- Yield: approximately 5 servings of two chicken and corn enchiladas each
Creamy chicken enchiladas bring a warm, comforting flavor to the dinner table. Creamy chicken enchiladas are sure to be a hit with even your pickiest eaters.
Serve with Spanish rice and you'll have a lovely Sunday dinner for a large or small family, and maybe even some leftovers for lunch the next day.
Creamy chicken enchiladas
Ingredients for the creamy sauce:
- 1 large Roma tomato, diced
- 2 cloves garlic, finely minced
- 2 Tbsp. Spanish, red, yellow or sweet white onion, finely diced
- 1 Tbsp. olive oil
- 1 can (15 ounces) chicken broth or stock or 1-1/2 cups homemade
- 1 can (10-3/4 ounces each) cream chicken soup, condensed and undiluted (or make your own cream of anything soup)
- 1 cup red enchilada sauce (make your own red enchilada sauce)
- 1 to 2 cups shredded Cheddar or Colby cheese, or a combination of both
Ingredients for creamy chicken enchiladas filling:
- 16 to 20 flour tortillas, 6-inch size
- 8 ounces sour cream
- 1 pound cooked chicken breast, shredded
- ¼ cup Spanish, red, yellow or sweet white onion, diced
- 1/2 cup shredded Cheddar or Colby cheese or a combination of both
Directions for creamy sauce:
- In Dutch oven on stove top, add olive oil and heat.
- Add garlic, tomato and onion and cook until softened, about 5 minutes, over medium heat.
- Add chicken broth, enchilada sauce and cream of chicken soup.
- Stir well to blend ingredients. Bring to a slow boil over medium heat, then reduce heat to low and cover. Allow to simmer about 15 minutes. Remove from heat.
While sauce is simmering, prepare filling.
- Preheat oven to 350*F.
- Combine sour cream with chicken and diced onion, mixing well to combine.
- Add ¼ cup filling to each tortilla about 1/2-inch from edge. Sprinkle 1 tsp. of shredded cheese on top of filling and roll up as you would a burrito, leaving ends open, not folded under.
- Spray two 13x9-inch baking dishes with nonstick cooking spray. Add 8 to 10 enchiladas to each pan (pack them in tight). Set aside.
- Ladle sauce over enchiladas in pans equally. Sprinkle with shredded cheese, cover with foil.
- Bake at 300*F for about 30 to 45 minutes, until cheese is melted and sauce is bubbly hot. Serve immediately.
- Yield: 8 to 10 servings
- Roma tomatoes, onions and split breasts are on sale at Budwey's Markets this week (January 1 through January 7, 2012)
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