Chicken And Corn Enchiladas Recipes
CHICKEN ENCHILADAS
At your next party, serve Tyler Florence's popular Chicken Enchiladas recipe from Food Network for a hit of chipotle spice.
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 16 enchiladas, 8 servings
Number Of Ingredients 17
Steps:
- Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Nutrition Facts : Calories 383 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 63 milligrams, Sodium 1216 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
CHICKEN AND CORN ENCHILADAS
From Bon Appetit The Christmas Season cookbook. This makes a lot and sounds like it would work well for a buffet and you can make them one day ahead.
Provided by lazyme
Categories Chicken Breast
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil 15x10x2-inch glass baking dish.
- Mix first 6 ingredients and 1 cup cheese in medium bowl.
- Season chicken filling to taste with salt and pepper.
- Mix salsa and enchilada sauce in large bowl.
- Heat heavy medium skillet over high heat.
- Add 1 tortilla and cook until heated through, about 10 seconds per side.
- Brush tortilla with some of sauce mixture.
- Spoon 1/3 cup chicken filling into center of tortilla.
- Roll up.
- Place seam side down in prepared baking dish.
- Repeat with remaining tortillas, some sauce and remaining filling.
- (Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
- Preheat oven to 350ºF.
- Spoon remaining sauce over enchiladas.
- Sprinkle with remaining 1 cup cheese.
- Cover with foil.
- Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).
TODD'S CHICKEN AND CORN ENCHILADAS
Todd worked for a number of years in a local Taco Bill's restaurant (they call it Bill's not Bell's in Oz). This is close to something they used to make.
Provided by JustJanS
Categories Chicken
Time 25m
Yield 10 enchiladas
Number Of Ingredients 7
Steps:
- Mix first 5 ingredients together.
- Fill each tortilla with 1/10th of the mix, roll up and place seam side down in baking dish.
- Sprinkle the two cups of cheese over and bake in moderate oven until brown and well heated through.
- Nice served with Salsa over the top.
Nutrition Facts : Calories 459.9, Fat 19.2, SaturatedFat 8.3, Cholesterol 73.3, Sodium 833.6, Carbohydrate 42.4, Fiber 2.5, Sugar 2.1, Protein 28.3
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- Remove husks from corn. Cut kernels from corn to make 4 1/2 cups. Reserve 1 1/2 cups kernels for filling.
- Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook 2 to 3 minutes. Add chile and 3 cups of the corn kernels; cover and cook 4 to 6 minutes or until corn is tender, stirring occasionally. Cool slightly.
- In blender container, combine milk, salt and corn mixture; blend until coarsely pureed. Set aside.
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- Pan fry onion and capsicums/peppers in on a nonstick pan/skillet until onion becomes transparent. Add the chicken and fry until browned. Pour the tomato soup/sauce over the chicken, reduce heat, cover pan and allow to simmer until chicken begins to soften (about 20 minutes). Add corn, stock powder, cumin, garlic and paprika, and stir through mixture.
- Spoon 1/3 of the chicken enchilada sauce into the base of a 30cm x 19cm (12" x 7.5") oven proof baking/casserole dish. Sprinkle 1/3 of the grated cheese over the chicken. Place 5 halves of the tortillas over the cheese, overlapping them to cover as much of the cheese as possible. Repeat layer with chicken/sauce, cheese, and tortillas; with the final layer of chicken/sauce topped with remaining cheese.
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