Mexican Street Corn Chicken Enchiladas: Difference between revisions
From McGough's Recipes
(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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=== '''Ingredients''' === | === '''Ingredients''' === | ||
'''For the Enchiladas''' | '''For the Enchiladas''' | ||
* 1 lb. chicken breasts, cooked and shredded | |||
1 lb. chicken breasts, cooked and shredded | * 8 flour tortillas | ||
8 flour tortillas | * 15 oz. can organic kernel corn | ||
15 oz. can organic kernel corn | * 3/4 cup freshly shredded monterey jack | ||
3/4 cup freshly shredded monterey jack | * 15 oz. green enchilada sauce <ref>Siete is the best brand to get. The ingredients are awesome! | ||
15 oz. green enchilada sauce | * 4 oz. green chiles</ref> | ||
4 oz. green chiles | * 1/4 cup crumbled cotija cheese | ||
1/4 cup crumbled cotija cheese | * 1/4 red onion, finely diced | ||
1/4 red onion, finely diced | |||
'''For the Sauce''' | '''For the Sauce''' | ||
* 1/2 cup avocado oil mayo <ref>Primal Kitchen is my preferred healthy brand.</ref> | |||
1/2 cup avocado oil mayo | * 2 tbsp plain, nonfat Greek yogurt | ||
2 tbsp plain, nonfat Greek yogurt | * 1 lime, juiced | ||
1 lime, juiced | * 1/2 tbsp hot sauce | ||
1/2 tbsp hot sauce | * 1 tsp chili powder | ||
1 tsp chili powder | * 1 tsp garlic powder | ||
1 tsp garlic powder | * 1/2 tsp fine sea salt | ||
1/2 tsp fine sea salt | * 1/4 tsp pepper | ||
1/4 tsp pepper | |||
'''Toppings (optional)''' | '''Toppings (optional)''' | ||
Red onion | * Red onion | ||
Cilantro | * Cilantro | ||
Cotija cheese | * Cotija cheese | ||
=== '''Directions''' === | === '''Directions''' === | ||
Preheat your oven to 375°F. Spray a 9×13 in glass baking dish with avocado oil. | # 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. | # 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 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. | # 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. | # 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. | # 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!! | # Bake for 25 minutes. Top off the enchiladas with some cilantro, red onion, and cotija cheese if desired. Enjoy!! | ||
[https://cookingkatielady.com/recipe/mexican-street-corn-chicken-enchiladas/ Link to recipe] | |||
Revision as of 07:47, 11 April 2024
Ingredients
For the Enchiladas
- 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]
- 1/4 cup crumbled cotija cheese
- 1/4 red onion, finely diced
For the Sauce
- 1/2 cup avocado oil mayo [2]
- 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!!
