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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Filling:
Nonstick cooking spray
2 tbsp canola oil
1 medium onion, chopped (about 1 cup)
1 (4 oz) can diced mild green chilies
1 herb whole roasted chicken, skin removed and meat shredded (about 2-1/2 cups)
2 tsp chili powder
1 (14.75 oz) can cream-style corn
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 cup finely shredded Monterey Jack cheese
1/2 cup light sour cream
1/4 tsp salt
12 (6-inch) white corn tortillas
Sauce:
3/4 cup green taco sauce or salsa verde
1/2 cup light sour cream
1 cup (4 oz) finely shredded Monterey Jack cheese (optional)
1/2 cup finely chopped fresh cilantro leaves
Preheat oven to 350. Spray 13 x 9-inch glass or metal baking pan with nonstick cooking spray.
Prepare Filling: In 12-inch skillet, heat oil over medium-high heat. Add onion and cook 4 minutes or until tender, stirring frequently. Add undrained chilies, chicken and chili powder; cook 2 minutes, stirring constantly. Remove skillet from heat; stir in corn, spinach, cheese, sour cream and salt.
On microwave-safe plate, place 6 tortillas between 2 damp paper towels. Heat in microwave oven on high 30 to 60 seconds or until tortillas are warmed and soft enough to roll. Working with 1 tortilla at a time and keeping remaining tortillas warm under towel, place 1 tortilla on work surface. Spoon cup filling down center of tortilla. Fold sides over filling, then place in prepared pan, seam-side down. Repeat with remaining tortillas and filling, heating remaining tortillas and placing enchiladas closely together in pan. Spray large sheet aluminum foil (about 14 inches long) with nonstick cooking spray. Cover pan tightly with foil, making sure side with nonstick spray faces down over enchiladas. Bake 30 minutes.
Meanwhile, in small bowl, stir taco sauce and sour cream until combined. Remove enchiladas from oven. Spread sauce mixture over enchiladas. Sprinkle cheese, if desired, and cilantro on top. Bake enchiladas, uncovered, 10 minutes or until the cheese melts and the sauce bubbles around edge of pan. Serves: 6
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CREAMY CORN & CHICKEN ENCHILADAS
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Filling:
Nonstick cooking spray
2 tbsp canola oil
1 medium onion, chopped (about 1 cup)
1 (4 oz) can diced mild green chilies
1 herb whole roasted chicken, skin removed and meat shredded (about 2-1/2 cups)
2 tsp chili powder
1 (14.75 oz) can cream-style corn
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 cup finely shredded Monterey Jack cheese
1/2 cup light sour cream
1/4 tsp salt
12 (6-inch) white corn tortillas
Sauce:
3/4 cup green taco sauce or salsa verde
1/2 cup light sour cream
1 cup (4 oz) finely shredded Monterey Jack cheese (optional)
1/2 cup finely chopped fresh cilantro leaves
Preheat oven to 350. Spray 13 x 9-inch glass or metal baking pan with nonstick cooking spray.
Prepare Filling: In 12-inch skillet, heat oil over medium-high heat. Add onion and cook 4 minutes or until tender, stirring frequently. Add undrained chilies, chicken and chili powder; cook 2 minutes, stirring constantly. Remove skillet from heat; stir in corn, spinach, cheese, sour cream and salt.
On microwave-safe plate, place 6 tortillas between 2 damp paper towels. Heat in microwave oven on high 30 to 60 seconds or until tortillas are warmed and soft enough to roll. Working with 1 tortilla at a time and keeping remaining tortillas warm under towel, place 1 tortilla on work surface. Spoon cup filling down center of tortilla. Fold sides over filling, then place in prepared pan, seam-side down. Repeat with remaining tortillas and filling, heating remaining tortillas and placing enchiladas closely together in pan. Spray large sheet aluminum foil (about 14 inches long) with nonstick cooking spray. Cover pan tightly with foil, making sure side with nonstick spray faces down over enchiladas. Bake 30 minutes.
Meanwhile, in small bowl, stir taco sauce and sour cream until combined. Remove enchiladas from oven. Spread sauce mixture over enchiladas. Sprinkle cheese, if desired, and cilantro on top. Bake enchiladas, uncovered, 10 minutes or until the cheese melts and the sauce bubbles around edge of pan. Serves: 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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