I mentioned yesterday that enchiladas are one of my go-to meals. After discovering this amazing recipe for homemade enchilada sauce, I'm even more in love with this great dish. It's delicious, filling, fairly healthy, and it's a crowd-pleaser. Plus, you can add or subtract ingredients to make it suit your own unique tastes: pork, chicken, beef, veggies, cheese, rice, beans, sauce. All of these can be swapped around to create the exact enchilada you like. I was really pleased with how these chicken, corn, and green onion enchiladas turned out and I'm excited to see what other variations I can think up. Really, the possibilities are endless.
Chicken & Corn Enchiladas with Red Sauce
Yield: 8 enchiladas
Prep Time: 30 minutes
Bake Time: 15 minutes
Total Time: about 45 minutes
2 chicken breasts, cooked and shredded (I prefer this method for cooking delicious, moist chicken breasts)
2 ears of corn, cooked and stripped
1 1/2 cups homemade red enchilada sauce
1 cup shredded Mexican cheese
8 cooked tortillas
Chopped green onions
Preheat oven to 350 degrees. Grease the bottom of a 8x12-inch glass baking dish.
In a large bowl, mix together chicken, corn, 1 cup enchilada sauce, and 1/2 cup cheese. Coat the bottom of glass dish with enchilada sauce. One at a time, add a large spoonful of chicken mixture to the middle of tortilla. Roll up tightly and transfer to baking dish, seam-side down. Repeat until the pan is filled. If you have extra chicken mixture, add to the top of rolled tortillas. Top generously with remaining enchilada sauce and sprinkle with remaining shredded cheese.
Bake in preheated oven for 15 minutes. Sprinkle with chopped green onions, let cool, then serve and enjoy! Add a side of brown rice and black beans for a full meal.