Corn and Chicken Enchiladas

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

  • 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
  • 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.
  • 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.
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