This scrumptious enchilada recipe has grown and changed over the years, as a dash of this or an omission of that slowly brought out its best side. It's now frozen in time, at its most hungry-crowd-pleasing. A tangy blend of sour cream and salsa hidden inside gives it that little something extra.
2 - 3 chicken breasts, grilled and cut into 1/2-inch cubes
2 cups frozen corn
1 red bell pepper, diced
1 yellow onion, diced
1/2 tsp. cumin
1 cup salsa, divided in half (I only use Emerald Valley Organic Medium Salsa)
1/2 cup sour cream
6 large flour tortillas
1 cup cheddar cheese, shredded (I'm fanatical about Tillamook medium cheddar)
Pre-heat oven to 375 degrees.
In a large skillet, combine frozen corn, red bell pepper, and onion. Sweat over medium heat, until the vegetables have softened and most of the moisture cooks away, 5 - 10 minutes (this keeps finished enchiladas from being watery).
Near the end of cooking, add cumin, then salt and pepper to taste.
Combine this vegetable mixture with the grilled, cubed chicken and set aside while you prepare the tortillas.
In a small bowl, stir sour cream and 1/2 cup of salsa together until smooth. Line up 6 tortillas and smear the center of each one with the salsa/sour cream mixture.
Drop 2 - 3 heaping spoonfuls of the chicken/vegetable mixture onto each tortilla, then roll tightly, burrito-style to hold in all the yummy filling, and place in a 9X13 baking dish. Repeat until pan is filled.
Spoon salsa over each enchilada and, using your fingers to spread evenly, coat entire exposed surface of each enchilada. This keeps the tortillas from drying out during baking.
Bake for 35 - 40 minutes, until center enchilada is hot. Remove from oven, top with cheddar cheese and return to oven for 5 minutes.
Dish it up, and then watch it disappear.
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