Chicken & Corn Enchiladas With Pico De Gallo

Total Time
1hr
Prep 30 mins
Cook 30 mins

This recipe was created tonight as a result of missing ingredients for what I originally planned to make for dinner. It was enjoyed so much that I decided to add it to the web site so that others could make them as well. Our 5 yr & 11 yr old DGDs joined us for dinner tonight and enjoyed it as well. NOTE--the amount of enchiladas you get depends on how much filling you put inside each tortilla. Using this recipe I made 20 enchiladas which left a bit less than 1/2 of a recipe to freeze for another quick meal.

Ingredients Nutrition

Directions

  1. Mix first 8 ingredients of Meat Filling together until well mixed & set aside.
  2. In a medium size mixing bowl blend together the Sauce ingredients; the water, tomato paste, flour, 1 1/2 Tablespoon chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
  3. Microwave the sauce ingredients for 5 minutes then set aside.
  4. Lay one flour tortilla on a flat surface (I use a plate).
  5. Place about 1 1/2 - 2 Tablespoons Meat Filling along the edge of the tortilla closest to you.
  6. Sprinkle 1 -2 teaspoons of the two mixed cheese along top.
  7. Roll tortilla away from you ending when the tortilla is completely rolled.
  8. Place filled tortilla into a lightly greased baking pan so that the seam is on the bottom.
  9. NOTE--As you lay each enchilada down next to the previous one, place them close to the previous one so that they are side by side.
  10. Repeat rolling tortillas until all the meat filling is used up.
  11. Sprinkle half of the remaining cheese over the top of the rolled tortillas.
  12. Cover the tops and ends of all the tortillas with the Sauce.
  13. Sprinkle the remaining cheese over the top of the Sauce.
  14. Bake 30 min in a preheated 350 degree oven.