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    You are in: Home / Recipes / Todd's Chicken and Corn Enchiladas Recipe
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    Todd's Chicken and Corn Enchiladas

    Todd's Chicken and Corn Enchiladas. Photo by I'mPat

    1/4 Photos of Todd's Chicken and Corn Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    JustJanS's Note:

    Todd worked for a number of years in a local Taco Bill's restaurant (they call it Bill's not Bell's in Oz). This is close to something they used to make.

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    Ingredients:

    Yield:

    enchila ...

    Units: US | Metric

    • 1 large cooked chicken, meat removed and shredded
    • 3/4 cup creamed corn
    • 3/4 cup sour cream
    • 4 tablespoons chopped pickled jalapeno peppers
    • 1/4 cup chopped green onion
    • 10 soft tortillas
    • 2 cups shredded cheese (we used tasty cheddar)

    Directions:

    1. 1
      Mix first 5 ingredients together.
    2. 2
      Fill each tortilla with 1/10th of the mix, roll up and place seam side down in baking dish.
    3. 3
      Sprinkle the two cups of cheese over and bake in moderate oven until brown and well heated through.
    4. 4
      Nice served with Salsa over the top.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on March 08, 2010

      45

      This is the first time I have made enchiladas and we quite enjoyed them, I did have to omit the jalapeno (one of the few chillies I'm not keen on and the if included the DM would not have eaten) so I used a hot salsa for the DS and me. I scaled back for 5 but filled 4 wholemeal/wholegrain wraps (the tortillas had disappeared from the freezer, so had to use the wraps). Baked at 175C, checked after 15 minutes but not browned so left for another 15 and the cheese was nice and brown and wraps were crispy. The DS and I had them with a tossed salad. Thanks Jan, made for Make My Recipe, Edition 10.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2009

      55

      THis was a pleasant weeknight supper and very glad I tried it. I cheated and used a rotisserie chicken and I think next time, I will use my own cooked chicken. The addition of creamed corn is something I have not come across until now and I really liked it! I used a small can of diced green chillies instead of jalapeno. I also used the Kraft Mexican blend cheese and am certain that I used more than 2 cups, as is my way. Great supper, thanks so much!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 04, 2009

      55

      yum. These were great, a nice change from the usual cream of chicken enchiladas. I seasoned the chicken a little bit before adding and used green chilies because I didn't have jalepenos! Thanks

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Todd's Chicken and Corn Enchiladas

    Serving Size: 1 (2032 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 459.8
     
    Calories from Fat 172
    37%
    Total Fat 19.2 g
    29%
    Saturated Fat 8.3 g
    41%
    Cholesterol 73.3 mg
    24%
    Sodium 833.6 mg
    34%
    Total Carbohydrate 42.3 g
    14%
    Dietary Fiber 2.5 g
    10%
    Sugars 2.1 g
    8%
    Protein 28.3 g
    56%

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