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.
- 709.77 ml cooked chicken, shredded
- 354.88 ml red onions, sliced
- 354.88 ml frozen corn kernels, thawed
- 59.14 ml sour cream
- 118.29 ml fresh cilantro, chopped
- 4.92 ml ground cumin
- 473.18 ml monterey jack pepper cheese, hot and grated (about 8 ounces)
- 709.77 ml salsa, purchased thick and chunky mild
- 709.77 ml red enchilada sauce
- 16 (96 inch) corn tortillas
- Lightly oil 15x10x2-inch glass baking dish.
- Mix first 6 ingredients and 1 cup cheese in medium bowl.
- Season chicken filling to taste with salt and pepper.
- Mix salsa and enchilada sauce in large bowl.
- Heat heavy medium skillet over high heat.
- Add 1 tortilla and cook until heated through, about 10 seconds per side.
- Brush tortilla with some of sauce mixture.
- Spoon 1/3 cup chicken filling into center of tortilla.
- Roll up.
- Place seam side down in prepared baking dish.
- Repeat with remaining tortillas, some sauce and remaining filling.
- (Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
- Preheat oven to 350ºF.
- Spoon remaining sauce over enchiladas.
- Sprinkle with remaining 1 cup cheese.
- Cover with foil.
- Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).
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!
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!
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:)