Chicken & Corn Enchiladas
 
Prep time
Cook time
Total time
 
Make-ahead, freezer friendly enchiladas stuffed with chicken and corn. The recipe below will make 12, feel free to double or triple and load up your freezer.
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 12
Ingredients
  • 2 bone-in chicken breasts
  • Salt
  • Pepper
  • ½ c sour cream
  • 1 T fajita seasoning
  • 1 t chipotle tabasco sauce
  • 1 4 oz can diced green chilies
  • 2 ears sweet corn, kernels removed (or 1 c frozen)
  • ½ c shredded cheddar jack
  • 12, 8 inch flour tortillas, warmed
  • 1 ½ c (19 oz can) green enchilada sauce
  • 1 c shredded cheddar jack
Instructions
  1. Preheat oven to 425 degrees and line a baking sheet with foil. Prepare pans for enchiladas. Spray 1 – 9x13 or 2 – 8x8 pans with cooking spray. If baking right away you could add a couple spoonfuls of enchilada sauce instead of cooking spray.
  2. Season chicken with salt and pepper and bake for 20-30 minutes until the chicken reaches 165. Allow to cool until you can handle it and shred the chicken.
  3. In a bowl, combine sour cream, fajita seasoning, tabasco, and green chilies.
  4. In a large bowl, mix together chicken, corn, ½ cup of cheddar jack and sour cream mixture.
  5. Top each tortilla with about a third of a cup of chicken mixture. Roll up and place seam side down in prepared pan(s).
  6. To freeze: top with a sheet of waxed paper. Place remaining cheese in a Ziploc bag and lay on top. Cover with tinfoil and write directions on the top of the tinfoil and label.
  7. To cook: Remove waxed paper and cheese from enchiladas and recover with tinfoil. Bake at 375 degrees for 45 minutes if frozen or 20 minutes if thawed. Remove foil, pour on sauce and top with cheese. Bake 20-30 minutes until cheese is golden and sauce is hot and bubbly.
  8. Optional: Top with crema, avocado, tomato and shredded lettuce.
Recipe by Gravel & Dine at https://gravelanddine.com/chicken-corn-enchiladas/