Chicken and Corn Enchiladas

Name: Chicken and Corn Enchiladas
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 16 serving(s)
Ingredients: 3 cups cooked chicken, shredded; 1 1/2 cups red onions, sliced; 1 1/2 cups frozen corn kernels, thawed; 1/4 cup sour cream; 1/2 cup fresh cilantro, chopped; 1 teaspoon ground cumin; 2 cups monterey jack pepper cheese, hot and grated (about 8 ounces); 3 cups salsa, purchased thick and chunky mild; 3 cups red enchilada sauce; 16 (6 inch) corn tortillas

(3)

Recipe by lazyme

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.

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READY IN: 1hr 5mins

SERVES: 16

UNITS: US

INGREDIENTS

Nutrition

3

cups cooked chicken, shredded
1 ¹⁄₂

cups red onions, sliced
1 ¹⁄₂

cups frozen corn kernels, thawed
¹⁄₄

cup sour cream
¹⁄₂

cup fresh cilantro, chopped
1

teaspoon ground cumin
2

cups monterey jack pepper cheese, hot and grated (about 8 ounces)
3

cups salsa, purchased thick and chunky mild
3

cups red enchilada sauce
16

(6 inch) corn tortillas

DIRECTIONS

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).