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Chicken and Corn Enchiladas

  Dried ancho pepper/1 teaspoon crushed red pepper 3 , seeded and cut up
  Canned tomatoes 14 1⁄2 Ounce (1 Can)
  Onion 1 Medium, cut up
  Garlic 1 Clove (5 gm), quartered
  Ground cumin 1⁄2 Teaspoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Shredded cooked chicken/Turkey 3 Cup (48 tbs)
  Canned whole kernel corn 8 3⁄4 Ounce, drained (1 Can)
  Snipped oregano/2 teaspoon dried oregano, crushed 1⁄4 Cup (4 tbs)
  Cooking oil 3 Teaspoon
  Corn tortillas 8 (6 Inch)
  Crumbled queso fresco/Shredded monterey jack cheese 4 Ounce
  Serrano pepper 1 , cut in 1/4-inch strips

1. For sauce, in a small bowl place ancho chili peppers (if using) and cover with boiling water. Let stand for 45 to 60 minutes; drain. In a food processor bowl or blender container combine drained chili peppers or crushed red pepper, undrained tomatoes, onion, garlic, cumin, and 1/4 teaspoon salt. Cover and process or blend till mixture is smooth. Transfer mixture to a medium saucepan. Bring to boiling; reduce heat. Simmer sauce, uncovered, about 10 minutes or till slightly thickened (you should have about 1 2/3 cups). Remove from heat. Stir in whipping cream; season to taste with salt and pepper. Set aside.
2. For filling, in a medium mixing bowl combine the shredded chicken or turkey, drained corn, 1/4 cup oregano or dried oregano, and 2/3 cup of the sauce.
3. In a small skillet heat 1 teaspoon of the cooking oil. Place 1 tortilla into hot oil about 10 seconds or just till limp, turning once. Repeat with remaining tortillas, adding remaining 2 teaspoons of oil as necessary. Drain tortillas on paper towels.
4. Grease a 2-quart rectangular baking dish. To assemble, divide filling equally among the tortillas, spooning near an end of each; roll up and place, seam side down, in prepared dish. Pour remaining sauce over enchiladas. Cover and bake in a 350° oven about 25 minutes or till heated through. Uncover and sprinkle the enchiladas with cheese. Bake, uncovered, for 4 to 5 minutes more or till cheese is melted. If desired,
garnish with serrano pepper strips and oregano.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2979 Calories from Fat 1308

% Daily Value*

Total Fat 147 g225.9%

Saturated Fat 66.9 g334.7%

Trans Fat 0 g

Cholesterol 558 mg186%

Sodium 2131.8 mg88.8%

Total Carbohydrates 247 g82.5%

Dietary Fiber 35.4 g141.5%

Sugars 29.5 g

Protein 162 g324.1%

Vitamin A 296.9% Vitamin C 97.8%

Calcium 123.2% Iron 132.2%

*Based on a 2000 Calorie diet

Chicken And Corn Enchiladas Recipe