Chicken And Corn Enchiladas

Green Chicken and Corn Enchiladas Recipe

Mexican food is something I never get tired of. My family really enjoys the flavors, so I make Mexican-inspired dishes often. I love this cuisine because there is so much going on. The flavors are light and fresh, and every plate is full of colors. If you are a corn lover (like me), if you love anything creamy and cheesy (like me), these Chicken and Corn Enchiladas with Creamy Green Sauce will hit the spot. I LOVE meals like this Chicken and Corn Enchiladas with Creamy Green Sauce!! Not only is this dish fun to eat with all the colors, flavors, and freshness, but it is also completely hearty and satisfying. They’re totally simple and totally delicious! A weeknight meal perfection. Cheesy Enchilada Rice and Beans Casserole, Mexican Short Ribs, and Easy Ground Beef for Tacos Recipe are some of my favorite easy Mexican dinner ideas to try.

Green CHICKEN and Corn ENCHILADAS ENCHILADA INGREDIENTS

Chicken: I typically have frozen shredded chicken ready to use but feel free to use pre-cooked chicken, such as a shredded rotisserie. Salsa Verde: If you want to amp up your game, try to make your own Salsa Verde, if not, use the canned/bottled stuff. It works perfectly fine. Corn: My family loves corn so I decided to add a can of sweet corn cream style to the chicken. This ingredient adds a delicious layer of flavor and makes the filling creamy and irresistible. Tortillas: corn tortillas are traditional in enchiladas, but you can also use flour tortillas is that is what you have handy or you prefer. Flour tortillas are much easier to roll.

HOW TO MAKE Green CHICKEN and corn ENCHILADAS

Make the filling: saute veggies. Add corn, heavy cream, salsa verde, chicken, and cheese. Season with salt and pepper. Warm tortillas: Stack tortillas flat and wrap them in damp paper or kitchen towels; microwave on high for 1 minute to soften. Assemble: Lay a single tortilla on a flat surface. Then spoon a generous amount of your filling mixture in a line down the middle of the tortilla. Roll up and arrange in the baking dish. Repeat with all the tortillas. Bake all that goodness for 20 – 25 minutes in the oven.

How do you warm corn tortillas?

Stack tortillas flat and wrap them in damp paper or kitchen towels; microwave on high for 1 minute to soften.

What kind of tortillas are used for enchiladas?

Corn tortillas are traditional in enchiladas, but you can also use flour tortillas if that is what you have handy or if you prefer. Flour tortillas are much easier to roll.

Can I freeze enchiladas?

Yes! To freeze the enchiladas tightly, wrap the baking pan with foil, making sure it is well-wrapped to prevent freezer burn. Freeze for up to 3 months.

How to reheat enchiladas

Preheat the oven to 375˚ F. Cover the baking dish with foil. Place baking dish in the oven and reheat for 15 -20 minutes if they are just refrigerated, or 45 – 50 minutes if they are frozen.