Chicken and Corn Enchiladas
Chicken and Corn Enchiladas might be just the main course you are searching for. This recipe makes 5 servings with 547 calories, 33g of protein, and 28g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. It is an affordable recipe for fans of Mexican food. If you have ground cumin, monterey jack cheese, enchilada sauce, and a few other ingredients on hand, you can make it.
Instructions
Spray 13x9-inch (3-quart) baking dish with cooking spray.
Spread 1/4 cup of the enchilada sauce in bottom of baking dish. Reserve 1/3 cup corn.
In medium bowl, mix chicken, 1 cup of the Monterey Jack cheese, the Mexican cheese, remaining corn, cumin and garlic powder. Spoon about 1/2 cup filling onto each tortilla.
Roll up each tortilla tightly; place seam side down in baking dish.
Drizzle remaining enchilada sauce over top.
Bake uncovered about 30 minutes or until bubbly and lightly browned.
Sprinkle enchiladas with remaining 1/2 cup Monterey Jack cheese, reserved corn and cilantro.