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