Best 3 Chicken And Corn Enchiladas Recipes
Indulge in a taste of Mexican delight with our tantalizing Chicken and Corn Enchiladas. This delectable dish combines tender chicken, sweet corn, and a rich enchilada sauce, all wrapped in warm tortillas and smothered in melted cheese. Elevate your culinary experience with our curated collection of enchilada recipes, featuring variations that cater to diverse preferences. Embark on a culinary journey with our classic Chicken and Corn Enchiladas, or explore unique twists like our Black Bean and Sweet Potato Enchiladas for a vegetarian delight. Craving a touch of heat? Our Spicy Beef Enchiladas pack a flavorful punch, while our Creamy Poblano Enchiladas offer a milder, yet equally satisfying option. Each recipe provides step-by-step instructions, ensuring your enchilada-making adventure is a success. Prepare to tantalize your taste buds and create a memorable meal that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN AND CORN ENCHILADAS
From Bon Appetit The Christmas Season cookbook. This makes a lot and sounds like it would work well for a buffet and you can make them one day ahead.
Provided by lazyme
Categories Chicken Breast
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil 15x10x2-inch glass baking dish.
- Mix first 6 ingredients and 1 cup cheese in medium bowl.
- Season chicken filling to taste with salt and pepper.
- Mix salsa and enchilada sauce in large bowl.
- Heat heavy medium skillet over high heat.
- Add 1 tortilla and cook until heated through, about 10 seconds per side.
- Brush tortilla with some of sauce mixture.
- Spoon 1/3 cup chicken filling into center of tortilla.
- Roll up.
- Place seam side down in prepared baking dish.
- Repeat with remaining tortillas, some sauce and remaining filling.
- (Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
- Preheat oven to 350ºF.
- Spoon remaining sauce over enchiladas.
- Sprinkle with remaining 1 cup cheese.
- Cover with foil.
- Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).
CREAMY CORN AND SPINACH ENCHILADAS WITH CHICKEN
These are a great way to utilize the rotisserie chickens from the grocery store or leftover cooked chicken. Good way to get some veggies in, too! Use a measuring cup to ensure that the portions are all about the same size.
Provided by sarahbeier
Categories < 60 Mins
Time 55m
Yield 3 enchiladas each, 4 serving(s)
Number Of Ingredients 15
Steps:
- Filling: Heat oil in large nonstick skillet over medium-high heat. Add onion and cook until clear.
- Add chicken, chilies, cayenne and cumin, and cook for 2 minutes, stirring constantly.
- Remove from heat and stir in corn, spinach, sour cream, 1 cup monterey jack cheese and salt. Adjust seasonings if necessary.
- Lightly spray a 13x9 inch pan and a piece of aluminum foil big enough to cover it with non-stick spray.
- Microwave 6 tortillas wrapped in damp paper towels on high about 1 minute, until soft enough to roll. Keep warm during assembly by covering with clean kitchen towel. Place a rounded 1/3 cup filling down each tortilla, roll into a cylinder and place seam side down in pan. Repeat with all 12 tortillas. You will probably have two layers of enchiladas in the pan.
- For sauce: stir the taco sauce and sour cream together in a small bowl. Pour evenly over enchiladas in pan. Bake, covered with foil for 30 minutes at 350 degrees, sprinkle with cheese and cilantro, and bake uncovered 10 minutes more or until cheese is melted.
CHICKEN AND CORN ENCHILADAS
Try this delicious take on an enchilada; they come to the dinner table in no time, and the whole family will love the flavor the corn brings.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish. Reserve 1/3 cup corn.
- In medium bowl, mix chicken, 1 cup of the Monterey Jack cheese, the Mexican cheese, remaining corn, cumin and garlic powder. Spoon about 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle remaining enchilada sauce over top.
- Bake uncovered about 30 minutes or until bubbly and lightly browned. Sprinkle enchiladas with remaining 1/2 cup Monterey Jack cheese, reserved corn and cilantro.
Nutrition Facts : Calories 470, Carbohydrate 42 g, Cholesterol 90 mg, Fat 2, Fiber 2 g, Protein 27 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 2 g, TransFat 1 1/2 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and efficient in the kitchen.
- Use Fresh Ingredients: Fresh ingredients will give your enchiladas the best flavor. If possible, use organic or local ingredients.
- Season Your Chicken: Don't forget to season your chicken before cooking it. This will help to add flavor and depth to the dish.
- Use a Good Quality Cheese: The cheese is one of the most important ingredients in enchiladas. Use a good quality cheese that melts well, such as cheddar, Monterey Jack, or queso Oaxaca.
- Don't Overcook the Enchiladas: Enchiladas are best when they are cooked until they are heated through, but not overcooked. Overcooked enchiladas will be dry and tough.
Conclusion:
Chicken and corn enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple tips, you can make sure your enchiladas turn out perfect every time. So next time you're looking for a quick and easy meal, give chicken and corn enchiladas a try!
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