Cheesy Chicken and Roasted Corn Enchiladas
I loved making these cheesy chicken and roasted corn enchiladas for an easy weeknight dinner. Enchiladas are literally the best. They are so simple, and anything goes! Have some hamburger meat? Enchiladas. Have some leftover chicken? Enchiladas. There are literally no rules when it comes to making enchiladas, and this simple recipe is no exception. I'll show you how I swept my pantry to make these easy enchiladas.
Equipment
- Large Pot
- Mixing Bowl
- Spatula
- 9x12 Casserole Dish
Ingredients
- 3 Large Chicken Breasts
- 1 Packet Taco Seasoning
- 16-18 Small Flour Tortillas
- 1 14oz Can Roasted Corn
- 1 10oz Can Diced Tomatoes with Green Chiles (Rotel)
- 1 Block Cream Cheese
- 1 10 oz Can Cream of Mushroom Soup
- 1 cup Shredded Mozzarella Cheese
- 1 cup Fiest Blend Shredded Cheese
Optional Garnish
- Avocado
- Salsa
- Sour Cream
- Fresh Cilantro
- Lime
Instructions
- Boil your chicken in a large pot. This usually takes around 30 minutes for the chicken to fully cook. Once chicken is cooked, drain water and shred chicken with two forks. Once the chicken is shredded, add a packet of taco seasoning. Turn the heat back on low and sauté the chicken in the seasoning for a few minutes.
- Preheat your oven to 350 degrees. Take out your casserole dish. Place a single tortilla in hand and add a tablespoon or two of the seasoned shredded chicken to each tortilla. Then, add some shredded cheese on top. Roll the tortilla up, place the flap side down so that it doesn't come unrolled. Do this step until dish is full.
- In a separate bowl, add cream cheese, cream of mushroom soup, half a can of roasted corn and the whole can of tomatoes with chiles to a bowl. Mix thoroughly. Pour over the top of the rolled tortillas. Using a spatula, spread mixture evenly. Then add shredded cheese and the remainder of corn to the top of the enchiladas.
- Cover the dish with foil and bake at 350 for 25 minutes or until cheese is melted and bubbly. Garnish with fresh cilantro, avocado or sour cream. Serve while warm and hot. Enjoy!
Notes
This recipe would also be perfect to make ahead. You can assemble the dish and place it in the refrigerator for up to two days then bake.
You could also freeze these enchiladas as well. Remove from freezer as desired and bake from frozen at 350 for 1 hour or until casserole is bubbly and warm throughout.
