Title: Creamy Chicken and Corn Enchiladas: Exploring Comfort Food with a Twist!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 people
Introduction
Being in charge of mealtime can occasionally seem as a challenge. But here’s a good news! With our Creamy Chicken and Corn Enchiladas recipe, you’ll be serving up a hearty and delicious dinner that will be loved by children and adults alike. It’s an excellent meal that combines a mix of flavors and ingredients wrapped in a soft flour tortilla and baked to perfection.
Why Make This Recipe
Dinner can be more than just filling the stomachs. It can be an experience; an opportunity to explore different flavors in the culinary world. With the Creamy Chicken and Corn Enchiladas, you’re not only serving food – you’re serving comfort and joy in a dish.
How to Make Creamy Chicken and Corn Enchiladas
Ingredients:
– 2 cups cooked, shredded chicken
– 1 cup frozen corn kernels, thawed
– 1 cup shredded Monterey Jack cheese
– 1 (4 oz) can diced green chilies
– 1 cup sour cream
– 8 flour tortillas (8 inch)
– 2 cups green enchilada sauce
– 1/2 cup chopped cilantro (for garnish)
– 1 cup shredded cheddar cheese
Directions:
1. Fire up the oven to 350°F (175°C).
2. In a sizable bowl, combine the chicken, corn, Monterey Jack cheese, green chilies, and sour cream.
3. Put around 1/3 cup of the creamed chicken on a tortilla and roll it up tightly, then place it in a greased 9×13 inch baking dish, seam side down.
4. Pour the enchilada sauce over the rolled tortillas, ensuring they’re fully covered.
5. Evenly spread the shredded cheddar cheese on top.
6. Bake the delight for 25-30 minutes or until cheese is bubbly and slightly golden.
7. Remove from the oven and let it cool before topping with cilantro.
How To Serve Creamy Chicken and Corn Enchiladas
These enchiladas should be served warm for the best experience. They pair excellently with a side of salad or Mexican inspired sides; beans or salsa for example. Don’t forget to add a dash of chopped cilantro on top for the ultimate flavors!
How to Store Creamy Chicken and Corn Enchiladas
To extend the freshness of the enchiladas, store leftovers in an airtight container in the refrigerator. They can stay fresh for up to 3 days. Just make sure to heat them up before enjoying the delicious taste again!
Tips To Make Creamy Chicken and Corn Enchiladas
– Heat the tortillas a bit before rolling to prevent them from tearing.
– Personalize with your preferred cheese.
– Fresh corn can be used instead of frozen if preferred.
Variations
For a vegetarian version, replace chicken with beans or tofu. You can also experiment with different types of cheese for various flavor profiles.
FAQs
1. Can I use any other meat apart from chicken?
A: Yes, turkey or beef could be used instead of chicken.
2. Can I make my own enchilada sauce?
A: Absolutely! Homemade enchilada sauce could enhance the flavor more.
3. How can I reheat the enchiladas?
A: They can be reheated in the oven at 350°F or in a microwave till hot and bubbly.