Chicken And Corn Enchiladas Recipes

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Chicken and Corn Enchiladas image

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.

Recipe From food.com

Provided by lazyme

Categories     Chicken Breast

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 10



Black Bean & Corn Enchiladas (With or Without Chicken) image

These are great and so easy!!!! The original recipe does not call for chicken, but sometimes i do add it for my husband. You can use corn tortillas or flour, I use flour because that way they dont split. One pan I use red sauce for hubby and second pan I do green sauce for me. Iam not exactly sure how many these make because when you add chicken it makes more then usual. UPDATE: 2-09: I APOLIGIZE FOR THE SAUCE AMOUNT. IT IS THE LARGER CAN YOU NEED NOT THE 10 OZ SIZE. I USE THAT SIZE USUALLY BECAUSE I USE ONE GREEN AND ONE RED(GREEN FOR ME RED FOR HUBBY) I WILL CHANGE THE SIZE NOW!

Recipe From food.com

Provided by punkyluv

Categories     Corn

Time 45m

Yield 8-12 serving(s)

Number Of Ingredients 7



Creamy Corn and Spinach Enchiladas With Chicken image

These are a great way to utilize the rotisserie chickens from the grocery store or leftover cooked chicken. Good way to get some veggies in, too! Use a measuring cup to ensure that the portions are all about the same size.

Recipe From food.com

Provided by sarahbeier

Categories     < 60 Mins

Time 55m

Yield 3 enchiladas each, 4 serving(s)

Number Of Ingredients 15

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2019-05-28 Preheat oven to 400º F. Grease an 9-by-13-inch baking dish. Set aside. Heat oil in a medium saucepan over medium heat. Add the …

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  • Heat oil in a medium saucepan over medium heat. Add the onion and peppers and cook until soft and caramelized - about 5 minutes. Add the garlic; cook for one more minute. Add sweet corn cream; mix to combine. Turn off the heat and add heavy cream and ¾ cup salsa verde. Fold in the shredded chicken meat and 1 cup Monterey Jack cheese. Taste and adjust seasoning, to your liking, with salt and pepper.
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  • Working with one tortilla at a time, fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, in the baking dish. Top with remaining salsa verde and cheese.
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Preparation. Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of …

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  • 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.
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