Corn Pop Enchiladas
Give your enchiladas a bold and unexpected twist with this irresistible Corn Pop Enchiladas recipe! Featuring the perfect balance of savory and sweet, these enchiladas combine tender shredded chicken, melty cheddar cheese, and zesty green chilies wrapped in soft corn tortillas, all smothered in rich enchilada sauce. The secret ingredient? A crispy topping of crushed Corn Pops cereal, delivering a delightful crunch and a hint of sweetness that elevates this classic dish to new heights. With just 20 minutes of prep time, this family-friendly recipe is easy to whip up and perfect for weeknight dinners or casual gatherings. Serve these golden, cheesy enchiladas with a dollop of sour cream and fresh cilantro for a truly unforgettable meal!
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Recipe Information
Ingredients
- 2 cups Corn Pops cereal
- 2 cups Chicken breasts, cooked and shredded
- 2 cups Cheddar cheese, shredded
- 8 pieces Corn tortillas
- 2 cups Enchilada sauce
- 1 can (4 ounces) Green chilies, diced
- 1 cup Sour cream
- 0.25 cup Cilantro, chopped
- 0.5 cup Onion, finely diced
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set it aside.
In a large mixing bowl, combine the cooked, shredded chicken, 1 cup of cheddar cheese, the diced onion, green chilies, and 1/2 cup of enchilada sauce. Mix until well combined.
Take one corn tortilla and spoon about 2-3 tablespoons of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheddar cheese on top.
Crush the Corn Pops cereal into small pieces (not a fine powder) and sprinkle them generously over the top of the cheese layer. This will add a sweet, crunchy texture to the dish.
Cover the baking dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted, bubbly, and the Corn Pops are golden brown.
Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with sour cream and chopped cilantro before serving.
Serve warm and enjoy this unique twist on enchiladas!
Nutrition Facts
Calories |
3877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 5175 mg | 225% | |
| Total Carbohydrate | 357.0 g | 130% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 89.9 g | ||
| Protein | 245.7 g | 491% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 2279 mg | 175% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 3517 mg | 75% | |
*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.
