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Chicken and Corn Enchiladas with Creamy Green Sauce in a oval baking dish
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Chicken and Corn Enchiladas with Creamy Green Sauce

These Chicken and Corn Enchiladas with Creamy Green Sauce are weeknight meal perfection. They're cheesy, slightly spicy and delicious. Ready in 30 min.
Course Main Course
Cuisine Mexican
Keyword chicken, dinner, easy, enchiladas, green
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings (1 serving = 2 enchiladas)
Calories 618kcal
Author Oriana Romero

Ingredients

  • 2 tablespoons vegetable oil (any neutral taste oil works)
  • 1 cup onion , diced
  • 1 cup bell pepper , diced (I used red and green peppers)
  • 3 garlic cloves , minced
  • 1 can (14.75 oz) sweet cream corn style
  • ¾ cup heavy cream
  • 2 cups salsa verde (divided)
  • 2 – 3 cups shredded cooked chicken
  • 12 oz (3 cups) Monterey Jack cheese, shredded (divided)
  • Salt and black pepper to taste
  • 12 corn tortillas
  • 1/4 cup fresh cilantro , chopped (optional)
  • 1/2 cup tomatoes , diced (optional)

Instructions

  • 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 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.
  • Stack tortillas flat, and wrap in damp paper or kitchen towels; microwave on high for 1 minute to soften.
  • 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.
  • Bake until cheese is melted and salsa is bubbling, about 25-30 minutes. Serve, sprinkled with chopped tomato and cilantro, if desired.

Notes

What kind of tortillas are used for enchiladas?
Corn tortillas are traditional in enchiladas, but you can also use flour tortillas is that is what you have handy or you prefer. Flour tortillas are much easier to roll.
 
How do you warm corn tortilla?
Stack tortillas flat, and wrap in damp paper or kitchen towels; microwave on high for 1 minute to soften.
 
Store: tightly cover with foil leftover enchiladas and refrigerate for up to 3 days. 
 
Freeze: to freeze the enchiladas tightly wrap the baking pan with foil, make sure is well wrapped to prevent freezer burn. Freeze for up to 3 months.
 
Reheat: Preheat the oven to 375˚ F. Cover baking dish with foil.  Place baking dish in the oven and reheat for 15 -20 minutes if they are just refrigerated, or 45 - 50 minutes is they are frozen.  You can also reheat in the microwave if you prefer. 
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Serving: 2enchiladas | Calories: 618kcal | Carbohydrates: 34g | Protein: 36g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 140mg | Sodium: 926mg | Potassium: 582mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1595IU | Vitamin C: 27.3mg | Calcium: 504mg | Iron: 1.8mg