I wish I ate Mexican more. I really do. I love the flavors of Mexican. Salsa, yum. Tortillas, yum. Tacos, yum. However…I have to admit that I’ve never had a Enchilada before; until this recipe. :) Now, I know this isn’t authentic, but when your family has such a busy schedule (like mine), this recipe would come quite in handy (like it did for my family). :) I loved it, honestly. It’s packed with a lot of texture and flavors…and could not be easier. ENJOY!
- 6 corn tortillas
- 2 cups of canned chicken (shredded)
- 1/2 bag frozen sweet corn
- 3 jalapenos, diced and seeded
- 1/4 sweet onion, diced
- 2 cans red mild enchilada sauce
- 1/2 bag Monterrey Jack and Cheddar cheese mix
- 3 tbsp Taco Seasoning Mix
- 2 tbsp olive oil
- Preheat oven to 350 degrees.
- Add shredded chicken with peppers and onions to a large pot with olive oil on medium heat.
- Once heated through, add Taco Seasoning and corn.
- Then add 3/4 of a can of enchilada sauce; cook for about 4 minutes (occasionally stir).
- Prepare a casserole dish for all the enchiladas by pouring the remaining 1/4 of a can of enchilada sauce in the bottom.
- Zap the corn tortillas in the microwave for about 20 seconds to get them soft.
- Fill a semi-flat dish with half of the second can of enchilada sauce to coat each tortilla.
- Once tortilla is coated, fill with the chicken mixture and then roll it up.
- Place each enchilada into the pan, seam down.
- Pour the remaining sauce over the top of the enchiladas and top with cheese!
- Then bake in the oven for 15 minutes at 350 degrees.
- Plate and serve with shredded lettuce and sour cream!