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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Melita Phoku
[email protected]These chicken and corn enchiladas were delicious! I will definitely be making them again.
prosper william
[email protected]I've made these enchiladas several times and they're always a favorite. They're easy to make and always turn out great.
Chad Williams
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them.
Olamide Oluwanifemi
[email protected]These enchiladas were a bit too cheesy for me. I think I would use less cheese next time.
Monni Akther
[email protected]I'm not a huge fan of corn, but these enchiladas were still really good. The chicken was cooked perfectly and the enchilada sauce was very flavorful.
coach Masri
[email protected]The chicken and corn enchiladas were a bit bland for my taste. I think I would add more spices next time.
Swastanani Karki
[email protected]These enchiladas were easy to make and turned out great! I used a rotisserie chicken to save time, and the enchiladas still had plenty of flavor.
Annetta Taylor
[email protected]I made these enchiladas last night and they were delicious! The chicken was tender and juicy, and the corn added a nice sweetness. The enchilada sauce was also very flavorful.
LINAS ANGEL
[email protected]These chicken and corn enchiladas were a hit with my family! The flavors were amazing and the enchiladas were so cheesy and gooey. I will definitely be making these again.