Corn and Chicken Enchiladas

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

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Servings 6

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( 3 ) Ratings

3 Ratings

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4 Stars 17%

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Member Reviews ( 2 )

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ingredients 16
Prep Time 35 min
Total Time 60 min

Ingredients

Sauce

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

Filling

: 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

Enchiladas

12: (6-inch) corn tortillas

4: oz. (1 cup) shredded Monterey Jack cheese

2: tablespoons chopped fresh cilantro

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Directions

1 Remove husks from corn. Cut kernels from corn to make 4 1/2 cups. Reserve 1 1/2 cups kernels for filling.
2 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.
3 In blender container, combine milk, salt and corn mixture; blend until coarsely pureed. Set aside.
4 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.
5 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.
6 Bake at 350°F. for 20 to 25 minutes or until thoroughly heated. Just before serving, sprinkle with cilantro.

EXPERT TIPS

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Expert Tips

To cut kernels from an ear of corn, hold the ear upright inside a shallow bowl. Use a sharp knife to cut right where the kernels meet the cob, cutting down the length of the ear. Rotate the ear of corn, and keep cutting off kernels and rotating the cob until all the kernels are removed.

Corn kernel removers are sold at cookware stores.

To make Corn and Bean Enchiladas, omit the chicken and add a can of drained pinto, black or kidney beans to the filling mixture.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 600
Calories from Fat: 230),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 10g, 10% ),
Cholesterol: 80mg; 80%;
Sodium: 1140mg; 1140%;
Total Carbohydrate: 62g; 62%
(Dietary Fiber 5g 5% Sugars 8g 8% ),
Protein: 32g; 32%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 20%;
Calcium: 40%;
Iron: 20%;

Exchanges:

4 Starch; 4 Other Carbohydrate; 3 Very Lean Meat; 4 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

CarmenMV

report Posted Jan. 14, 2012 4:21 PM

My family loved it, it tastes so good. I used flour tortillas just because I like them better; however, corn tortillas taste good as well.

MrsAnaGomez

report Posted May. 4, 2011 12:27 PM

Yum! I took some shortcuts such as canned corn and deli baked chicken from the market to cut down some cooking time. I added fresh homemade salsa on hand instead of jarred. The creamed corn topping is the key for gelling it all together. You don't even miss sour cream in this recipe!The family loved it.