Chicken and Corn Enchiladas

6 Jun

These were so good! For a really easy enchilada recipe, my husband and I really enjoyed these. They are so filling too! I made five out of this and I was only able to eat one! (Though I did alter my recipe a little bit, I did not use 2 pounds of chicken I think I used one good size breast and I just used a can of corn.)

**Recipe from Trim & Terrific

Chicken and Corn Enchiladas

4 cups shredded cooked chicken breasts (about 2 pounds skinless, boneless chicken breasts)
1 1/2 cups chopped red onions
1  (16-ounce) package frozen corn
1 cup nonfat sour cream
1 teaspoon ground cumin
1 teaspoon chili powder
2 cups shredded reduced fat Monterey Jack cheese
Salt and pepper to taste
2 cups mild salsa
3 cups canned enchilada sauce
16 (8-inch) flour tortillas
1 bunch green onions, chopped

1. Preheat oven to 350° F.  Coat two 13x2x9-inch baking dishes with non-stick cooking spray.  In a large bowl, mix together the chicken, red onions, corn, 1 cup of the cheese, sour cream, cumin, and chili powder.  Season with salt and pepper.  In another large bowl, mix together the salsa and enchilada sauce.

2. In a medium skillet coated with non-stick cooking spray, and set over medium heat.  Add 1 tortilla to the skillet and heat for about 10 seconds per side to soften.  Spoon a heaping 1/3 cup chicken filling into the center of each tortilla.  Roll up and place seam side down in baking dish.  Repeat with remaining tortillas.  Spoon the salsa enchilada sauce mixture over the filled tortillas.  Sprinkle with the remaining 1 cup of cheese.  Cover with baking dishes with foil and bake for 30 to 40 minutes, until heated through.  Uncover, sprinkle with the green onions, and serve immediately.  .

Makes 16 tortillas


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