Cheesy Chicken and Corn Enchiladas

cheesy-chicken-and-corn-enchiladasThere are endless ways you can make (or order!) your enchiladas, from beef to bean to veggie, but the chicken enchilada is king! Chicken and corn, rolled up and topped with ooey-gooey cheese and a savory Red Enchilada Sauce is the ultimate comfort food.

This recipe is perfect to make with a store bought rotisserie chicken, which saves time and money. They are large enough to split among two recipes, one that calls for pulled or shredded chicken (like this one), and another that calls for soup or broth.  Making broth with a rotisserie chicken that has already been roasted adds tons of depth and flavor that you won’t get starting with raw chicken.   (See quick and easy broth recipe below.)  Use some of the chicken with these enchiladas, and make a BBQ Chicken Cast Iron Skillet Pizza or Chicken Tortilla Soup tomorrow.

Ingredients (makes 8 enchiladas, serves 4):
8 corn tortillas (approx. 6 inch diameter)
1 tsp. canola oil
½ thinly sliced onion
12 oz. cooked chicken, shredded
½ cup frozen corn, thawed
1 ½ cup Red Enchilada Sauce (see recipe), divided
6 oz. shredded cheddar or Monterrey jack cheese
Green onion, to garnish

cheesy-chicken-and-corn-enchiladas-2Preheat oven to 400 degrees. In a small skillet, heat canola oil on low and sauté onion until starting to soften, approximately 5 minutes. In a large bowl, combine sautéed onion, shredded chicken, corn and ½ cup Red Enchilada Sauce.

In a large baking dish, pour ½ cup of enchilada sauce in bottom of dish, spreading to coat evenly. Divide chicken and corn filling among 8 tortillas, roll, and place in a baking dish, seam side down. Top with remaining Red Enchilada Sauce and shredded cheese and bake until bubbly, 15-20 minutes. Top with green onions and serve.

To make your own broth from a rotisserie chicken, remove chicken from bones and set aside.  Place bones and skin in a small stock pot and cover with water.  If you have any ends or leftover bits from other vegetables (like carrots, onions, celery), throw those in the pot too.  Season with salt and pepper and simmer on low for about 30 minutes. Remove large bone and skin pieces and strain broth through a sieve.  Broth can be stored in freezer or used in any recipe that calls for chicken broth.

Enjoy!