Cornflake Enchiladas
Discover a delightful twist on a Tex-Mex classic with these Cornflake Enchiladas, a crispy, cheesy, and flavor-packed dish that’s perfect for busy weeknights or festive gatherings. This recipe features tender shredded chicken blended with cream cheese, sour cream, and a hint of green chilies, all rolled into soft corn tortillas and smothered in rich enchilada sauce. The real star of the show is the unique cornflake topping, mixed with melted butter for a golden, crunchy layer that adds irresistible texture to every bite. With a quick 20-minute prep time and straightforward steps, this family-friendly meal is both satisfying and easy to make. Serve these enchiladas with a dollop of sour cream, fresh cilantro, or diced avocado for the ultimate comfort food experience. Perfect for fans of creative casserole-style dinners, these Cornflake Enchiladas are bound to become a household favorite!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 3 cups Shredded cooked chicken
- 2 cups Shredded cheddar cheese
- 4 ounces Cream cheese
- 2 cups Canned enchilada sauce (red or green)
- 0.5 cup Sour cream
- 1 can (4 ounces) Diced green chilies
- 2 cups Crushed cornflakes
- 3 tablespoons Melted unsalted butter
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil and set aside.
In a large mixing bowl, combine the shredded chicken, 1 cup of shredded cheddar cheese, cream cheese, sour cream, diced green chilies, ground cumin, garlic powder, salt, and black pepper. Mix until fully combined.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla, roll it up, and place it seam-side down in the prepared baking dish. Repeat with all tortillas.
Pour the enchilada sauce evenly over the rolled tortillas, spreading it with the back of a spoon to ensure all tortillas are covered.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
In a small bowl, mix the crushed cornflakes with the melted butter until evenly coated. Sprinkle the mixture on top of the cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the cheese has melted and the cornflake topping is golden and crunchy.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional sour cream, chopped cilantro, or diced avocado if desired.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.7 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 391 mg | 30% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 428 mg | 9% | |
*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.
