CHICKEN AND CORN ENCHILADAS
Try this delicious take on an enchilada; they come to the dinner table in no time, and the whole family will love the flavor the corn brings.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish. Reserve 1/3 cup corn.
- In medium bowl, mix chicken, 1 cup of the Monterey Jack cheese, the Mexican cheese, remaining corn, cumin and garlic powder. Spoon about 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle remaining enchilada sauce over top.
- Bake uncovered about 30 minutes or until bubbly and lightly browned. Sprinkle enchiladas with remaining 1/2 cup Monterey Jack cheese, reserved corn and cilantro.
Nutrition Facts : Calories 470, Carbohydrate 42 g, Cholesterol 90 mg, Fat 2, Fiber 2 g, Protein 27 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 2 g, TransFat 1 1/2 g
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