Hands-on Time: 40 minutes
Total Time: 1 hour
- 2 large and 1 small can canned chicken
- 1 16 oz jar mild salsa verde
- 2 c fresh cilantro sprigs, optional
- 1 c sour cream
- 1 8 oz pkg frozen corn, thawed
- 2 c Monterey Jack cheese, grated
- Salt and pepper
- 8 6″ flour tortillas
- In a blender, puree the salsa, cilantro and ½ c sour cream until smooth; transfer to a medium saucepan. Simmer the sauce until slightly thickened, 15 to 20 minutes; stir in the remaining ½ c sour cream.
- Combine the chicken, corn, ¼ c sauce, ½ c cheese and ¼ tsp each salt and pepper in a bowl.
- Spread ¼ c of the remaining sauce in a 9×13″ baking dish. Roll the chicken mixture in the tortillas (about ½ c per tortilla) and place seam-side down in the dishes. Top each dish of enchiladas with the remaining sauce and cheese.
- Bake the enchiladas at 400°F until bubbling and beginning to brown, 15 to 20 minutes.
The original recipe comes from Real Simple. What you see above however is a huge makeover. Originally, they had you deboning chicken and using much larger portions. To their credit it was designed to be a freezer/meal swap dish. But no matter, deboning chicken is really unnecessary. So I cut the recipe down and added short cuts.
Don’t forget to to freeze the cheese before working with. Also, warm the tortillas before working with those as well. Both of those tips make these ingredients much, much easier to work with.
I already have a recipe for delicious enchiladas but thought I’d give this recipe a whirl and change up our regular Mexican dinners. I wasn’t sure I’d like it with the corn. I love corn but apparently not in burritos or enchiladas. For example, I have been ordering Chipotle the same way for years. Then one day I thought I should change it up and added the corn salsa. I was not a fan. And the same went for this recipe, too. I tried a couple bites with corn and then ended up eating around the kernels. I’m happy I tried something new but this also verified that I do know myself! Well my tastes anyway.
If you give this dish a go, I recommend serving it with cilantro and sour cream. As well as my staple side dishes for Mexican nights, Spanish rice and sweet corn cake.