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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  • prep time 35 min
  • total time 60 min
  • ingredients 16
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.