Tuesday, April 27, 2010

Green Chicken and Corn Enchiladas

Green Chicken and Corn Enchiladas

1/2 sweet onion, sliced
1 red bell pepper, diced
1 cup frozen sweet white corn
2-3 chicken breasts
10 corn tortillas
1 (26-ounce) can Las Palmas green enchilada sauce
shredded cheese (can be a mixture of Monterrey Jack and Cheddar)

Set a large pot of water on to boil.  Add chicken breasts and boil until done (about 8 minutes if not frozen).  Once cooked through, remove from water and let cool.  Shred the chicken and set aside.  

Heat two tablespoons of olive oil in a medium saute pan.  Add onion and saute until starting to soften.  Stir in diced pepper and cook until starting to soften (not too long).  Add the frozen corn and saute until warmed through.  Pour in cooked chicken and about 3 tablespoons of enchilada sauce.  Season with salt and pepper and stir until combined. 

Preheat oven to 375.  Take a glass casserole dish (9x13) and pour about a 1/4 cup of enchilada sauce on the bottom.  Swirl to coat the pan.  Wrap the corn tortillas in a wet (and rung dry) paper towel and microwave for 30 seconds just to soften the tortillas.  

One at a time,  put about 1-2 tablespoons of the chicken mixture inside the tortilla and wrap up tightly (being sure to not break the tortilla).  Place in the casserole dish and repeat until used all the tortillas and the filling.  Pour the remaining enchilada sauce on top and layer a good amount of cheese on top as well.  Bake in preheated oven for 20 minutes until the top is bubbly and browned.  

Top with shredded lettuce, diced tomatoes, sour cream, guacamole and tomatillo salsa


{cooks note}

This recipe is great because it doesn't call for a can of cream of chicken soup.  I love that!  It's a healthy recipe that is so tasty.  I like to serve mine with Spanish rice and refried beans.  Don't worry if you can not find Las Palmas green enchilada sauce (I couldn't) everything will turn out just fine.  Oh, and I didn't have time to make the tomatillo salsa for this dish, but trust me, it's good.

1 comment:

Joani10 said...

Thanks for another great recipe Candace. You have a great blog!