Go Back
Victoria Haneveer

Chicken Cheese Enchiladas with Corn

A chicken cheese enchilada recipe makes a wonderful dinner if you fancy something a bit different from what you normally have. Homemade enchiladas are wonderful and you can adapt the chicken cheese enchilada recipe if you want to. Perhaps try adding some spice or a different vegetable, and using whichever cheese mixture you like for the topping. Enchiladas are a nice recipe to begin with if you are new to making Mexican food recipes because they are simple to prepare, yet they are impressive to look at and really flavorful. You're going to love these!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Main Dish
Cuisine: Mexican
Ingredients Method

Ingredients
 

  • 1½ lbs (600g) skinless, boneless chicken breast
  • 3 tablespoons vegetable oil
  • 1 chopped red onion
  • 2 teaspoons cumin
  • 2 minced cloves garlic
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican spice blend
  • 16 corn tortillas
  • 4 canned chipotle chilies, minced and de-seeded
  • 1 cup (120g) shredded cheddar cheese
  • ½ teaspoon all purpose flour
  • 5 canned green chilies, chopped and de-seeded
  • 1 cup (175g) thawed corn kernels
  • 28- ounce (800g) can of stewed tomatoes
  • 1½ cups (375ml) enchilada sauce
  • Salt and black pepper, to taste
  • Chopped tomatoes, sour cream, cilantro and chopped green onions, for garnish (optional)

Method
 

  1. Coat a skillet with oil and season the chicken with salt and black pepper.
  2. Brown the chicken on 7 minutes per side over a moderate heat or until it is no longer pink inside.
  3. Sprinkle the garlic powder, Mexican spices, and cumin over the chicken before turning it over.
  4. Let it cool. Sauté the garlic and onion in the chicken drippings until soft, then add the chilies and corn, stirring well to combine.
  5. Add the stewed tomatoes and cook for a minute.
  6. Shred the chicken with your fingers, and then add it to the pan with the vegetables.
  7. Dust the mixture in the pan with some flour and stir briefly.
  8. Preheat the oven to 350 degrees F.
  9. Microwave the tortillas for half a minute on high, to make them more pliable.
  10. Coat the bottoms of a pair of 9 x 13 inch pans with a ladleful of the enchilada sauce, and then dip each tortilla into this sauce on both sides, to coat them lightly.
  11. Spoon ¼ cup of the chicken mixture into each tortilla, and then fold the tortillas over the filling.
  12. Put 8 rolled up, filled tortillas in each pan, seam side down.
  13. Top with the rest of the enchilada sauce and the shredded cheddar cheese.
  14. Bake the enchiladas for 15 minutes or until the cheese melts.
  15. Garnish them with chopped tomatoes, sour cream, cilantro and chopped scallions if you like, before serving.
  16. Serve these chicken cheese enchiladas with refried beans and Spanish rice.