Let me just start out by saying….I’ve never met an enchilada I didn’t like….and today’s recipe is no exception!
Looking back on my recipe posts I realize this will be the is THIRD time I’ve posted an enchilada recipe on this blog…but I promise, I wouldn’t bother if it wasn’t REALLY delicious! And since it’s also gluten-free, I feel it’s my duty to post it. :-) Us gloodies have to stick together! (I totally just made that up…gluten-free + foodies = gloodies!?? haha. I crack myself up.)
I ran across this recipe on Lovely Little Snippets. She actually made her own enchilada sauce to use in the dish….but I was aiming for a much simpler meal idea, so not only did I use canned enchilada sauce, but I also used a store-bought rotisserie chicken. I ALMOST felt guilty about that…but not quite. :-)
Sweet Corn Chicken Enchiladas
Adapted from Lovely Little Snippets
- 12 corn tortillas
- 2 cups shredded chicken
- 2 cups frozen sweet corn (I used shoepeg corn)
- 2 cups shredded cheese (divided)
- 1 large can enchilada sauce (19 ounce)
- sour cream (optional, for topping)
In a bowl, mix the shredded chicken, corn and 1 cup of the cheese.
Pour approximately 1/2 cup of the enchilada sauce in the bottom of an 9 x 13 inch casserole dish, and put the rest of the sauce into a shallow bowl or pie plate.
Wrap the tortillas in a damp paper towel and microwave for 30 second to 1 minute to soften.
Once they are softened, dip a tortilla in the enchilada sauce, coating completely, then fill with the chicken and corn mixture and roll up.
Place the each rolled tortillas seam side down in the casserole dish. Repeat with all the tortillas and then pour remaining enchilada sauce on top.
Bake at 400 degrees for 20-25 minutes, then remove the pan from the oven and top with cheese. Put back into the oven just until the cheese melts then take out and allow to cool for 5-10 minutes before serving. It will be VERY hot!
Garnish with sour cream and/or your favorite toppings!
Sweet Corn Chicken Enchiladas
Easy, cheesy, and super quick to make. This is one enchilada recipe the whole family will absolutely love!
Ingredients:
- 12 corn tortillas
- 2 cups shredded chicken
- 2 cups frozen sweet corn I used shoepeg corn
- 2 cups shredded cheese divided
- 1 large can enchilada sauce 19 ounce
- sour cream optional, for topping
Instructions:
- In a bowl, mix the shredded chicken, corn and 1 cup of the cheese.
- Pour approximately 1/2 cup of the enchilada sauce in the bottom of an 9 x 13 inch casserole dish, and put the rest of the sauce into a shallow bowl or pie plate.
- Wrap the tortillas in a damp paper towel and microwave for 30 second to 1 minute to soften.
- Once they are softened, dip a tortilla in the enchilada sauce, coating completely, then fill with the chicken and corn mixture and roll up.
- Place the each rolled tortillas seam side down in the casserole dish. Repeat with all the tortillas and then pour remaining enchilada sauce on top.
- Bake at 400 degrees for 20-25 minutes, then remove the pan from the oven and top with cheese. Put back into the oven just until the cheese melts then take out and allow to cool for 5-10 minutes before serving.
I think it goes without saying that my family really loved this dish! A) Because we love Mexican cuisine! and B) because if they hadn’t, I wouldn’t be writing about it right now. :-)
I don’t know what it is about enchiladas…but for some reason they are even BETTER the next day! So make sure you make a big batch so you can take the LEFTOVERS to school or work. You’ll be the envy of the lunch room crowd!
For those of you who love enchiladas as much as I do, and missed them the first time around, here are the links to my other enchilada recipe posts:
Honey Lime Chicken Enchiladas
&
Creamy Chicken Enchiladas With Green Chile Sour Cream Sauce
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She provides useful advice on such things as gluten-free baking
flour, in detail, to communicate her full knowledge.
For those who have cardiac and vascular issues, gluten in sensitive persons can trigger heart attacks,
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Beautiful looking enchiladas…how do you get them plated so prettily without them falling apart?
[…] Sweet Corn Enchiladas […]
Don’t roll them! Just layer like lasagna, who’s going to poke at it to find out if it’s perfectly formed (providing the tortilla didn’t break in the process)? If it’s for a special dinner, maybe, but stacking cuts prep time in half, and there is NO difference in taste.
Awesome! I live in San Diego and I know Mexican food, and these were fantastic! I used flour tortillas and it was great!
Thank you Jill!!!
I am trigger shy to make new recipes for my families main meal of the day. They are really hungry at that time and if I mess it up, there may be a riot! OMGosh! This recipe is the bomb. Two-thirds of the family is vegan. So I made a batch with grilled tofu bits. For the third that is not vegan, I used shredded chicken. Delish! The bomb! Off the chis-ang!
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[…] Get the full recipe with step by step instructions at One Good Thing by Jillee […]
I do something very different, instead of corn tortilla I use the soft flour taco shell..8 inch or 10 inch, very easy to roll and no cracking. I would not dip them in the sauce for this would soften them to much. I pour my sauce over the enchiladas and cover it with a mexican blend cheese then top them off with sliced black olives on top. We love it this way..I am not a big fan of the corn tortilla, so I changed it up to using the flour shells. NO worries of cracking..easy as pie.
[…] beans. The first recipe I tried {Crockpot Refried Beans} was a huge success. We also enjoyed the Sweet Corn Chicken Enchiladas and Baked Tacos from One Good […]