Chicken And Green Chili Enchilladas

I had promised this recipe early last week... However some much needed fun and shenanigans were happening this past week so I sure do hope these were worth the wait. 

These quick and easy Enchilladas are a far cry from authentic, but my family loves them. They have evolved over the many times I have made them and I don't have a real "recipe" but here is my take on them.

Ingredients

3 boneless skinless chicken breast

1 cup of frozen sweet yellow corn

4 ounces of softened cream cheese

1 small can diced green chilies

3 cups Mexican blend shredded cheese

1 large can Enchillada sauce

1 package corn tortillas

1/2 cup queso fresco cheese, crumbled

Boil your chicken breast in just enough water to cover them. This will take about 20 minutes or more based on how large they are. Remember if your not sure... Take their temp! 165 no less. 

Once chicken is cooked, shredded it and place it in a large mixing bowl. Add in corn and give it a toss.

Next add in the green chilies.

Then the sour cream and 2 cups of the shredded cheese. Mix everything together until combined. Now your ready to fill the tortillas.

Pour enough Enchillada sauce to coat the bottom of your baking dish. 

Next dip your tortilla in the sauce to fully coat. Yes you will get messy, but it's totally worth it! Place about 1/4 cup of filling in the middle of the tortilla and begin to roll one side towards the middle.

Keep rolling up like a cigar.

Carefully transfer finished roll to your baking dish seam side down. Roll and repeat until your out of filling or tortillas. (Apparently I feel this is a fancy project so pinkies up people!)

I usually get a couple pans of Enchilladas out of this mix, so if you use fresh (not frozen) chicken and corn you can freeze one for another day and just thaw and bake. Double dinners...score!

Once all your perfectly rolled Enchilladas are in the baking dishes top with remaining Enchillada sauce and remaining shredded cheese. 

Bake in a 375 degree oven until golden and bubbly.

Remove from oven and let sit for at least 5 minutes so they can set up a little. Top with crumbled queso fresco and sour cream. I also serve refried  beans and sweet corn cake because that's how we like it. Hope you enjoy them too! 

Happy Cooking!