Chicken and Corn Enchiladas
Bring the bold, comforting flavors of Mexico straight to your table with these irresistible Chicken and Corn Enchiladas. This recipe combines tender shredded chicken, sweet corn kernels, and a blend of melted cheddar and Monterey Jack cheeses, all wrapped in soft tortillas and smothered in rich, tangy red enchilada sauce. Infused with smoky spices like chili powder and cumin, every bite delivers a perfect harmony of savory and slightly spiced goodness. Ready in just 45 minutes, these cheesy enchiladas are baked until golden and bubbly, making them an ideal weeknight dinner or crowd-pleasing fiesta favorite. Serve with a sprinkle of fresh cilantro and diced onion for a vibrant finishing touch, and pair with Mexican rice or a crisp green salad for an unforgettable meal. Perfect for Tex-Mex lovers, this recipe is your ticket to a delicious and satisfying homemade enchilada night!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 1 cup Frozen corn (thawed) or fresh corn kernels
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 8 Flour or corn tortillas
- 2 cups Red enchilada sauce
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 0.5 cup Diced onion (optional)
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 teaspoon Olive oil (for greasing the dish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
In a large mixing bowl, combine the shredded chicken, corn, 1 cup of shredded cheddar cheese, 0.5 cup of shredded Monterey Jack cheese, chili powder, ground cumin, garlic powder, salt, and pepper. Stir well to evenly incorporate the spices.
Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.
Lay out a tortilla on a flat surface. Add about 1/3 cup of the chicken and corn mixture to the center of the tortilla, then roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well covered.
Sprinkle the remaining shredded cheddar cheese and Monterey Jack cheese evenly over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped cilantro and diced onion, if desired, before serving.
Serve warm with a side of Mexican rice, refried beans, or a fresh green salad.
Nutrition Facts
Calories |
1023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 2770 mg | 120% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.8 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 740 mg | 57% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
