Mexican Street Corn Chicken Enchiladas: Difference between revisions
From McGough's Recipes
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
'''For the Enchiladas''' | '''For the Enchiladas''' |
Revision as of 08:36, 11 April 2024
Prep | Cook | Total | Serves |
---|---|---|---|
10 Min | 25 Min | 35 Min | 8 |
Ingredients
For the Enchiladas
- 1 lb. chicken breasts, cooked and shredded
- 8 flour tortillas
- 15 oz. can organic kernel corn
- 3/4 cup freshly shredded monterey jack
- 15 oz. green enchilada sauce [1]
- 4 oz. green chiles
- 1/4 cup crumbled cotija cheese
- 1/4 red onion, finely diced
For the Sauce
- 1/2 cup avocado oil mayo [2]
- 2 tbsp plain, nonfat Greek yogurt
- 1 lime, juiced
- 1/2 tbsp hot sauce
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp fine sea salt
- 1/4 tsp pepper
Toppings (optional)
- Red onion
- Cilantro
- Cotija cheese
Directions
- Preheat your oven to 375°F. Spray a 9×13 in glass baking dish with avocado oil.
- Roast corn in a skillet over medium heat, until the corn kernels are roasted, about 5 to 8 minutes.
- In a small bowl, mix together the street corn sauce ingredients. Set aside.
- In a large bowl, mix together the shredded chicken, corn, homemade street corn sauce, green chiles, 3/4 of the enchilada sauce, 3/4 of the Monterey Jack, and cotija cheese.
- Divide the filling among the tortillas and tightly roll.
- Line the rolled tortillas in your baking dish. Top the tortillas with the remaining enchilada sauce & Monterey Jack that you reserved.
- Bake for 25 minutes. Top off the enchiladas with some cilantro, red onion, and cotija cheese if desired. Enjoy!!