Prep 15 mins
Cook 30 mins
Jalapeños provide the POP. If you're not feeling bold, be sure to remove the seeds
- 2 1⁄2 cups cooked chicken, shredded
- 4 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1⁄2 red onion, finely chopped
- 1 (14 1/2 ounce) can creamed corn
- 1 (12 ounce) jarpickled sliced jalapeno peppers, finely chopped (reserve 16 slices for garnish if desired, leaving about one cup of chopped jalapenos)
- 8 large flour tortillas
- 8 ounces monterey jack cheese, grated
- Preheat the oven to 350 degrees.
- Melt butter in a bowl or glass measuring pitcher in microwave, about one minute on high. Add flour and stir until smooth, then gradually add cream, stirring constantly. Add broth and stir again. Put back in microwave and cook uncovered on high for six to eight minutes or until thickened, stirring often.
- In the meantime, heat olive oil in skillet and sauté onion over medium heat until becoming see-through, approximately five minutes; turn off heat and stir in chicken, corn and jalapeños.
- In each tortilla, place 1/8 of chicken filling; fold ends over and roll up, placing seam side down in a 9 x 13 casserole pan.
- Pour sauce over filled tortillas and top with grated cheese; bake for 30 minutes; serve hot, garnished with sliced jalapeños.
Very nice and bit different from the norm chicken enchilada. Some cumin and oregano, maybe?
What a cute recipe name!I like the sweetness of cream corn and it really made me want to try these. We love jalapenos but I left them out of half (for the kids/father in law). My kids ate theirs without any complaint, which I always appreciate. These were straight forward to prepare and leftovers reheat great. These enchiladas get my vote! Thanks Jen. Roxygirl
I enjoyed these but I did leave the jalapeno out of my serving and only added it DH's serving. The kids were not overly fussy about these. I think these were a wonderful use of the contest ingredients..good luck!