Mexican Street Corn Chicken Enchiladas: Difference between revisions

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(Created page with " === '''Ingredients''' === '''For the Enchiladas''' 1 lb. chicken breasts, cooked and shredded – I used precooked chicken from my Trifecta meal prep plan. If you are interested in Trifecta meal prep delivery, click here to sign up. Signing up through my link will be greatly appreciated! 8 flour tortillas (try my homemade sourdough tortillas!). If you like corn, you can do that too! 15 oz. can organic kernel corn 3/4 cup freshly shredded monterey jack 15 oz. green en...")
 
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[[File:Mexican Street Corn Chicken Enchiladas IMG 5124-rotated.jpg|400px|right]]
{| class="wikitable"
|-
! Prep !! Cook !! Total !! Serves
|-
| 10 Min || 25 Min || 35 Min || 8
|}
=== '''Ingredients''' ===
'''For the Enchiladas Filling'''
* 1 lb. chicken breasts, cooked and shredded
* 8 flour tortillas
* 15 oz. can organic kernel corn
* 3/4 cup freshly shredded monterey jack
* 15 oz. green enchilada sauce <ref>Siete is the best brand to get for the enchilada sauce.</ref>
* 4 oz. green chiles
* 1/4 cup crumbled cotija cheese
* 1/4 red onion, finely diced
'''For the Street Corn Sauce'''
* 1/2 cup avocado oil mayo
* 2 tbsp plain, nonfat Greek yogurt
* 1 lime, juiced
* 1/2 tbsp hot sauce
* 1 tsp chili powder
* 1 tsp garlic powder
* 1/2 tsp fine sea salt
* 1/4 tsp pepper
'''Toppings (optional)'''
* Red onion
* Cilantro
* Cotija cheese


=== '''Directions''' ===
# Preheat your oven to 375°F. Spray a 9×13 in glass baking dish with avocado oil.
# Roast corn in a skillet over medium heat, until the corn kernels are roasted, about 5 to 8 minutes.
# In a small bowl, mix together the street corn sauce ingredients. Set aside.
# In a large bowl, mix together the shredded chicken, corn, homemade street corn sauce, green chiles, 3/4 of the enchilada sauce, 3/4 of the Monterey Jack, and cotija cheese.
# Divide the filling among the tortillas and tightly roll.
# Line the rolled tortillas in your baking dish. Top the tortillas with the remaining enchilada sauce & Monterey Jack that you reserved.
# Bake for 25 minutes. Top off the enchiladas with some cilantro, red onion, and cotija cheese if desired. Enjoy!!


=== '''Ingredients''' ===
<div class="mw-collapsible mw-collapsed">
'''Steps For Meal Prep'''
<div class="mw-collapsible-content">
{| class="wikitable"
|-
! !! Prep !! Cook !! Total
|-
| '''Prep Day''' || 10 Min|| None || 10 Min
|-
| '''Cook Day''' || 10 Min|| 25 Min || 35 Min
|}
=== '''Directions''' ===
'''Meal Prep Day'''
# Roast corn in a skillet over medium heat, until the corn kernels are roasted, about 5 to 8 minutes.
# In a small bowl, mix together the street corn sauce ingredients. Set aside.
# In a large bowl, mix together the shredded chicken, corn, homemade street corn sauce, green chiles, 3/4 of the enchilada sauce, 3/4 of the Monterey Jack, and cotija cheese.
# Divide the filling among the tortillas and tightly roll.
# Store in fridge until ready to make.


'''For the Enchiladas'''
'''Dinner Day'''
# Preheat your oven to 375°F. Spray a 9×13 in glass baking dish with avocado oil.
# Line the rolled tortillas in your baking dish. Top the tortillas with the remaining enchilada sauce & Monterey Jack that you reserved.
# Bake for 25 minutes. Top off the enchiladas with some cilantro, red onion, and cotija cheese if desired. Enjoy!!


1 lb. chicken breasts, cooked and shredded – I used precooked chicken from my Trifecta meal prep plan. If you are interested in Trifecta meal prep delivery, click here to sign up. Signing up through my link will be greatly appreciated!
</div>
8 flour tortillas (try my homemade sourdough tortillas!). If you like corn, you can do that too!
</div>
15 oz. can organic kernel corn
3/4 cup freshly shredded monterey jack
15 oz. green enchilada sauce – Siete is the best brand to get. The ingredients are awesome!
4 oz. green chiles
1/4 cup crumbled cotija cheese
1/4 red onion, finely diced
'''For the Sauce'''


1/2 cup avocado oil mayo – Primal Kitchen is my preferred healthy brand.
2 tbsp plain, nonfat Greek yogurt
1 lime, juiced
1/2 tbsp hot sauce
1 tsp chili powder
1 tsp garlic powder
1/2 tsp fine sea salt
1/4 tsp pepper
'''Toppings (optional)'''
Red onion
Cilantro
Cotija cheese


=== '''Directions''' ===
[https://cookingkatielady.com/recipe/mexican-street-corn-chicken-enchiladas/ Link to recipe]
Preheat your oven to 375°F. Spray a 9×13 in glass baking dish with avocado oil.
<references />
Roast corn in a skillet over medium heat, until the corn kernels are roasted, about 5 to 8 minutes.
[[Category:Made]]
In a small bowl, mix together the street corn sauce ingredients. Set aside.
In a large bowl, mix together the shredded chicken, corn, homemade street corn sauce, green chiles, 3/4 of the enchilada sauce, 3/4 of the Monterey Jack, and cotija cheese.
Divide the filling among the tortillas and tightly roll.
Line the rolled tortillas in your baking dish. Top the tortillas with the remaining enchilada sauce & Monterey Jack that you reserved.
Bake for 25 minutes. Top off the enchiladas with some cilantro, red onion, and cotija cheese if desired. Enjoy!!

Latest revision as of 23:05, 14 April 2024

Prep Cook Total Serves
10 Min 25 Min 35 Min 8

Ingredients

For the Enchiladas Filling

  • 1 lb. chicken breasts, cooked and shredded
  • 8 flour tortillas
  • 15 oz. can organic kernel corn
  • 3/4 cup freshly shredded monterey jack
  • 15 oz. green enchilada sauce [1]
  • 4 oz. green chiles
  • 1/4 cup crumbled cotija cheese
  • 1/4 red onion, finely diced

For the Street Corn Sauce

  • 1/2 cup avocado oil mayo
  • 2 tbsp plain, nonfat Greek yogurt
  • 1 lime, juiced
  • 1/2 tbsp hot sauce
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp pepper

Toppings (optional)

  • Red onion
  • Cilantro
  • Cotija cheese

Directions

  1. Preheat your oven to 375°F. Spray a 9×13 in glass baking dish with avocado oil.
  2. Roast corn in a skillet over medium heat, until the corn kernels are roasted, about 5 to 8 minutes.
  3. In a small bowl, mix together the street corn sauce ingredients. Set aside.
  4. In a large bowl, mix together the shredded chicken, corn, homemade street corn sauce, green chiles, 3/4 of the enchilada sauce, 3/4 of the Monterey Jack, and cotija cheese.
  5. Divide the filling among the tortillas and tightly roll.
  6. Line the rolled tortillas in your baking dish. Top the tortillas with the remaining enchilada sauce & Monterey Jack that you reserved.
  7. Bake for 25 minutes. Top off the enchiladas with some cilantro, red onion, and cotija cheese if desired. Enjoy!!

Steps For Meal Prep

Prep Cook Total
Prep Day 10 Min None 10 Min
Cook Day 10 Min 25 Min 35 Min

Directions

Meal Prep Day

  1. Roast corn in a skillet over medium heat, until the corn kernels are roasted, about 5 to 8 minutes.
  2. In a small bowl, mix together the street corn sauce ingredients. Set aside.
  3. In a large bowl, mix together the shredded chicken, corn, homemade street corn sauce, green chiles, 3/4 of the enchilada sauce, 3/4 of the Monterey Jack, and cotija cheese.
  4. Divide the filling among the tortillas and tightly roll.
  5. Store in fridge until ready to make.

Dinner Day

  1. Preheat your oven to 375°F. Spray a 9×13 in glass baking dish with avocado oil.
  2. Line the rolled tortillas in your baking dish. Top the tortillas with the remaining enchilada sauce & Monterey Jack that you reserved.
  3. Bake for 25 minutes. Top off the enchiladas with some cilantro, red onion, and cotija cheese if desired. Enjoy!!


Link to recipe

  1. ↑ Siete is the best brand to get for the enchilada sauce.
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