Description
These Chicken Enchiladas with Corn Tortillas combine tender shredded chicken, seasoned with a blend of spices and mixed with onion, corn, and green chiles, all wrapped in soft corn tortillas. Topped with rich enchilada sauce and melted Mexican cheese, then baked until bubbly and golden, this Mexican-inspired dish delivers a comforting and delicious main course perfect for family dinners.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1/2 cup diced onion
- 1/2 cup canned corn, drained
- 1 can (4 oz / 113 g) diced green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Enchiladas
- 12 corn tortillas
- 2 cups enchilada sauce
- 1 1/2 cups shredded Mexican cheese blend
Garnish (optional)
- Fresh cilantro
- Sour cream
- Sliced avocado
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Mix Filling: In a large bowl, combine the cooked shredded chicken, diced onion, drained corn, diced green chiles, chili powder, ground cumin, garlic powder, salt, and black pepper. Stir well to evenly distribute the spices and ingredients.
- Sauce the Baking Dish: Spread about 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish to add moisture and flavor to the enchiladas.
- Warm Tortillas: Heat the corn tortillas in a skillet or microwave briefly until they are pliable. This makes them easier to roll without cracking or breaking.
- Fill and Roll Tortillas: Place a portion of the chicken mixture and a small amount of shredded cheese onto each warmed tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat until all tortillas are filled and arranged.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded Mexican cheese blend over the top to cover the enchiladas.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to allow flavors to meld and cheese to melt gently.
- Bake Uncovered: Remove the foil and bake for another 5 to 10 minutes, or until the cheese is melted, bubbly, and golden in spots.
- Garnish and Serve: Remove from the oven and garnish with fresh cilantro. Serve warm with optional sour cream and sliced avocado for added creaminess and flavor.
Notes
- Warm the tortillas before rolling to prevent them from cracking or tearing.
- You can use either green or red enchilada sauce depending on your flavor preference.
- Rotisserie chicken works perfectly and saves prep time.
- Consider adding black beans or diced bell peppers to the filling for extra texture and nutrition.
- For a spicier dish, add jalapeños or a dash of hot sauce to the filling or sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
