Chicken and Corn Enchiladas

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

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.

Ingredients Nutrition


  1. Lightly oil 15x10x2-inch glass baking dish.
  2. Mix first 6 ingredients and 1 cup cheese in medium bowl.
  3. Season chicken filling to taste with salt and pepper.
  4. Mix salsa and enchilada sauce in large bowl.
  5. Heat heavy medium skillet over high heat.
  6. Add 1 tortilla and cook until heated through, about 10 seconds per side.
  7. Brush tortilla with some of sauce mixture.
  8. Spoon 1/3 cup chicken filling into center of tortilla.
  9. Roll up.
  10. Place seam side down in prepared baking dish.
  11. Repeat with remaining tortillas, some sauce and remaining filling.
  12. (Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
  13. Preheat oven to 350ºF.
  14. Spoon remaining sauce over enchiladas.
  15. Sprinkle with remaining 1 cup cheese.
  16. Cover with foil.
  17. Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).
Most Helpful

These are great! I used fat free sour cream and made Mesa Red Sauce for the red enchilada sauce. Really flavorful and delicious. Thanks for sharing!

Starrynews April 01, 2010

Loved these enchiladas! Full of flavor. I steamed the chicken in my rice steamer to cook it, made it easy to shred and very moist. I will use less onion next time, but that is a personal preference. Great for leftovers!

jrabbit October 12, 2008

These Enchiladas were a great low calorie dinner! I substituted Black Beans for the chicken to make it vegetarian and it was super! My husband said to defintily add it to the rotation:)

The Obvious Cook September 12, 2008