Return to Mexican Chicken Recipes

 

Quick Chicken Enchiladas with Salsa

3 star rating
 

Add a Photo

Submitted by: Aubri's Recipes

 

Shredded cooked chicken is placed on flour tortillas along with a blended mixture of cream-style corn, some whole kernel corn, cottage cheese, chili powder, garlic powder, rehydrated onion flakes, diced green chilies and shredded jack cheese. They are rolled up and baked with the rest of the corn and cheese on top, and served with a canned tomato salsa with a generous amount of garlic powder.
 

Ingredients

  • Enchiladas:
  • 1 1/2 lbs. skinless, boneless chicken breasts
  • 1 can cream-style corn
  • 1 can whole kernel corn
  • 1 small container (12 oz.) cottage cheese
  • 2 tsp. chili powder
  • 2 tsp. garlic powder
  • 2 tsp. dehydrated onion flakes, rehydrated in water
  • 8 flour tortillas
  • 1 small can diced green chilies
  • 1 lb. monterey jack cheese, shredded
  • Salsa:
  • 1 can petite cut diced tomatoes
  • 1 small onion, diced
  • Fresh cilantro
  • 1 Tbsp garlic powder
  • Sour cream

Save Recipe

Interact

 
Method

Boil chicken for 30-45 minutes until done. Cool and shred. In a food processor, combine creamed corn, 1/2 can whole kernel corn, cottage cheese, chili powder, garlic powder, and rehydrated onion flakes. Pulse briefly to combine ingredients. Over medium heat, cook corn and cheese mixture until bubbly. On flour tortillas, layer approximately 3 Tbsp chicken, 2 Tbsp blended corn mixture, green chilies, and some of the shredded cheese. Roll up and place in 9x13" greased baking dish. Sprinkle remaining whole kernel corn over the top, sprinkle with remaining grated cheese. Bake at 350 degrees for 30-40 minutes or until cheese is bubbly and edges are brown. Quick Salsa: Combine diced tomatoes, onion, fresh cilantro and garlic powder. Serve salsa and sour cream with enchiladas.

 

Notes:

 

Number of Servings: 8

 

Submitted by: Aubri's Recipes ()

Comment
 
 

Advertisement