Mexican Street Corn Chicken Enchiladas: Difference between revisions
From McGough's Recipes
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* 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. | * 15 oz. green enchilada sauce <ref>Siete is the best brand to get for the enchilada sauce.</ref> | ||
* 4 oz. green chiles | * 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 | * 1/2 cup avocado oil mayo | ||
* 2 tbsp plain, nonfat Greek yogurt | * 2 tbsp plain, nonfat Greek yogurt | ||
* 1 lime, juiced | * 1 lime, juiced | ||
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# 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!! | ||
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'''Steps For Meal Prep''' | |||
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{| class="wikitable" | |||
|- | |||
! !! Prep !! Cook !! Total | |||
|- | |||
| '''Prep Day''' || 10 Min|| None || 10 Min | |||
|- | |||
| '''Cook Day''' || 10 Min|| 25 Min || 35 Min | |||
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=== '''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. | |||
'''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!! | |||
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</div> | |||
[https://cookingkatielady.com/recipe/mexican-street-corn-chicken-enchiladas/ Link to recipe] | [https://cookingkatielady.com/recipe/mexican-street-corn-chicken-enchiladas/ Link to recipe] | ||
<references /> | <references /> | ||
[[Category:Made]] | [[Category:Made]] |
Revision as of 10:18, 14 April 2024
Prep | Cook | Total | Serves |
---|---|---|---|
10 Min | 25 Min | 35 Min | 8 |
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]
- 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
- 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!!
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
- 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.
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!!
- ↑ Siete is the best brand to get for the enchilada sauce.