Chicken and Corn Enchiladas

Name: Chicken and Corn Enchiladas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 5
Cuisine: Mexican
Ingredients: 283 grams can Old El green enchilada sauce; 232 grams package Old El flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch); 2 Tbsps chopped fresh cilantro; 1 teaspoons garlic powder; 1 teaspoon ground cumin; 170 grams 1/2 cups shredded Monterey Jack cheese; 473 milliliters shredded deli rotisserie chicken; 113 grams cup shredded taco-flavored Mexican cheese blend; 312 grams can whole kernel corn with red and green peppers, drained

The recipe Chicken and Corn Enchiladas could satisfy your Mexican craving in around 50 minutes. For $1.78 per serving, you get If you have garlic powder, old el flour tortillas, cilantro, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Heat oven to 375F.

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Oven

Spray 13x9-inch (3-quart) baking dish with cooking spray.

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Cooking Spray

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Baking Pan

Spread 1/4 cup of the enchilada sauce in bottom of baking dish. Reserve 1/3 cup corn.

Ingredients you will need

Enchilada Sauce

Spread

Corn

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Baking Pan

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.

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Monterey Jack Cheese

Mexican Cheese

Garlic Powder

Tortilla

Whole Chicken

Cumin

Corn

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Bowl

Roll up each tortilla tightly; place seam side down in baking dish.

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Tortilla

Roll

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Baking Pan

Drizzle remaining enchilada sauce over top.

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Enchilada Sauce

Bake uncovered about 30 minutes or until bubbly and lightly browned.

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Oven

Sprinkle enchiladas with remaining 1/2 cup Monterey Jack cheese, reserved corn and cilantro.

Ingredients you will need

Monterey Jack Cheese

Cilantro

Corn

Equipment

Oven

Baking Pan

Bowl

Ingredients

Servings:

283grams

can Old El green enchilada sauce 232grams

package Old El flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)2Tbsps

chopped fresh cilantro 1teaspoons

garlic powder 1teaspoon

ground cumin 170grams

1/2 cups shredded Monterey Jack cheese 473milliliters

shredded deli rotisserie chicken 113grams

cup shredded taco-flavored Mexican cheese blend 312grams

can whole kernel corn with red and green peppers, drained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.