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
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Ebruba Joshua
[email protected]I'm always looking for new enchilada recipes. I'll have to try this one.
max Llyod
[email protected]This recipe looks delicious! I'm going to make it for dinner tonight.
Violeth Massawe
[email protected]I can't wait to try this recipe!
Mark Herde
[email protected]These enchiladas were amazing! I will definitely be making them again.
Hassan Magsi
[email protected]I'm not sure what I did wrong, but my enchiladas turned out soggy. Maybe I didn't cook them long enough?
Siphe Magele
[email protected]These enchiladas were a bit dry. I think I'll add some more sauce next time.
Charbel Jarjoura
[email protected]I love how versatile this recipe is. I've made it with different types of meat and vegetables, and it's always delicious!
Prem Budhathoki
[email protected]These enchiladas were easy to make and turned out great! I used rotisserie chicken and canned corn, and they were still delicious.
Angery Brush
[email protected]I'm not a big fan of enchiladas, but these were actually pretty good! The chicken and corn filling was flavorful and the enchiladas were cheesy and delicious.
Asrful Islam
[email protected]These enchiladas were delicious! The chicken and corn filling was perfectly seasoned and the cheese was melted and gooey.
Laila Habib
[email protected]I've made this recipe several times and it's always a hit! It's a great way to use up leftover chicken and corn.
Mahi Ggg
[email protected]The chicken and corn enchiladas were a bit too cheesy for my taste, but overall they were still good.
lolo nono
[email protected]These enchiladas were a bit bland for my taste. I think I'll add some more spices next time.
Mujeeb Pro227
[email protected]I love this recipe! The chicken and corn filling is so flavorful and the enchiladas are always a crowd-pleaser.
Namuli Hadijjah
[email protected]These enchiladas were easy to make and tasted great! I used leftover chicken and corn, and they were perfect.
Jenny Rossman
[email protected]Chicken and Corn Enchiladas were a hit with my family! The filling was flavorful and the enchiladas were cheesy and delicious.