Spicy Corn and Chicken Enchiladas
Spicy Corn and Chicken Enchiladas
Ingredients
For the Chicken Filling
- 1 1/2 pounds chicken hind quarters, boneless, skinless
- 1 tablespoon olive oil
- 1/2 onion, small, finely diced
- 2 cloves garlic, minced
- 1 cup canned corn, drained
- 1 1/2 tablespoons enchilada seasoning
- 1 tablespoon Frank's RedHot sauce, or more to taste
- 1 cup Monterey Jack cheese, shredded
For the Enchilada Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Garnish
- 12 white corn tortillas
- 1 cup Monterey Jack cheese, shredded
- 1 cup lettuce, shredded
- 1/4 cup crispy jalapenos
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream, for serving
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Cook the chicken: Place chicken hind quarters in a pot and cover with water or chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken, let cool slightly, then shred using two forks. Set aside.
⏱️ 25 min
- 3
Prepare the filling: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in the drained corn, enchilada seasoning, Frank's RedHot sauce, and shredded chicken. Cook for 2-3 minutes to combine flavors. Remove from heat and stir in 1 cup of shredded Monterey Jack cheese.
⏱️ 10 min
- 4
Make the enchilada sauce: In a medium saucepan, melt butter over medium heat. Whisk in all-purpose flour and cook for 1 minute to create a roux. Gradually whisk in chicken broth until smooth. Stir in tomato paste, chili powder, ground cumin, dried oregano, salt, and black pepper. Bring to a simmer, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes. Remove from heat.
⏱️ 10 min
- 5
Assemble the enchiladas: Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish, spreading evenly. Dip each corn tortilla briefly into the warm enchilada sauce (this helps soften them and prevents cracking). Place about 1/4 cup of the chicken filling down the center of each tortilla, then roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
⏱️ 10 min
- 6
Bake the enchiladas: Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are well covered. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375
- 7
Serve: Remove from oven and let rest for 5 minutes before serving. Garnish with shredded lettuce, crispy jalapenos, fresh cilantro, and a dollop of sour cream.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Corn and Chicken Enchiladas
Ingredients
For the Chicken Filling
- 1 1/2 pounds chicken hind quarters, boneless, skinless
- 1 tablespoon olive oil
- 1/2 onion, small, finely diced
- 2 cloves garlic, minced
- 1 cup canned corn, drained
- 1 1/2 tablespoons enchilada seasoning
- 1 tablespoon Frank's RedHot sauce, or more to taste
- 1 cup Monterey Jack cheese, shredded
For the Enchilada Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Garnish
- 12 white corn tortillas
- 1 cup Monterey Jack cheese, shredded
- 1 cup lettuce, shredded
- 1/4 cup crispy jalapenos
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream, for serving
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Cook the chicken: Place chicken hind quarters in a pot and cover with water or chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken, let cool slightly, then shred using two forks. Set aside.
⏱️ 25 min - 3
Prepare the filling: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-5 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in the drained corn, enchilada seasoning, Frank's RedHot sauce, and shredded chicken. Cook for 2-3 minutes to combine flavors. Remove from heat and stir in 1 cup of shredded Monterey Jack cheese.
⏱️ 10 min - 4
Make the enchilada sauce: In a medium saucepan, melt butter over medium heat. Whisk in all-purpose flour and cook for 1 minute to create a roux. Gradually whisk in chicken broth until smooth. Stir in tomato paste, chili powder, ground cumin, dried oregano, salt, and black pepper. Bring to a simmer, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes. Remove from heat.
⏱️ 10 min - 5
Assemble the enchiladas: Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish, spreading evenly. Dip each corn tortilla briefly into the warm enchilada sauce (this helps soften them and prevents cracking). Place about 1/4 cup of the chicken filling down the center of each tortilla, then roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
⏱️ 10 min - 6
Bake the enchiladas: Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are well covered. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375 - 7
Serve: Remove from oven and let rest for 5 minutes before serving. Garnish with shredded lettuce, crispy jalapenos, fresh cilantro, and a dollop of sour cream.
⏱️ 5 min