Blue Corn Crepe Chicken Enchiladas Recipes

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BLUE CORN CREPE CHICKEN ENCHILADAS



Blue Corn Crepe Chicken Enchiladas image

A fast and easy meal that's ready in just 45 minutes. These colorful, mouthwatering crepes are made with blue cornmeal and filled with cheese, salsa, shredded chicken and fresh pico de gallo.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 11

2/3 cup sour cream
1 cup salsa
1 can (10 3/4 oz) condensed cream of chicken soup
1 teaspoon salt
1 lb cubed or shredded cooked chicken breast
1 cup fresh pico de gallo
2 cups shredded Mexican cheese blend (8 oz)
2/3 cup Original Bisquick™ mix
1/3 cup blue cornmeal
3/4 cup milk
2 eggs

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Set aside.
  • In 4-quart saucepan, mix sour cream, salsa, soup and salt. Cook over medium heat, stirring occasionally, as you prepare the blue corn crepes.
  • Beat Crepe ingredients with whisk until very well combined.
  • Spray crepe pan or large flat skillet with cooking spray before making each crepe. Pour about 1/4 cup crepe batter onto hot skillet; spread batter as thin as possible into a circle. Turn after 1 to 2 minutes, or after browned. Cook 30 seconds longer. Remove crepe from heat, and place layers of waxed paper between prepared crepes until all 6 have been made.
  • One at a time, fill prepared crepes with salsa mixture and cooked chicken, then top with a spoonful of pico de gallo. Roll the crepe, and place in baking dish. Repeat with remaining crepes. Top with remaining salsa mixture and shredded cheese.
  • Bake 20 to 25 minutes or until cheese is bubbly and melted. Serve warm with additional pico de gallo, if desired.

Nutrition Facts : ServingSize 1 Serving

CREAMY CORN AND SPINACH ENCHILADAS WITH CHICKEN



Creamy Corn and Spinach Enchiladas With Chicken image

These are a great way to utilize the rotisserie chickens from the grocery store or leftover cooked chicken. Good way to get some veggies in, too! Use a measuring cup to ensure that the portions are all about the same size.

Provided by sarahbeier

Categories     < 60 Mins

Time 55m

Yield 3 enchiladas each, 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large onion, chopped
2 1/2 cups rotisserie-cooked chicken, shredded
1 (4 ounce) can diced green chilies
1 1/2 teaspoons cayenne pepper
1/2 teaspoon cumin
1 (14 3/4 ounce) can cream-style corn
1 (10 ounce) box frozen creamed spinach, thawed
1/2 cup light sour cream
1 1/2 cups monterey jack cheese, shredded, divided
1/2 teaspoon salt
12 large corn tortillas (6 to 6.5 inches)
1/2 cup fresh cilantro, chopped
3/4 cup green taco sauce or 3/4 cup salsa verde
1/2 cup light sour cream

Steps:

  • Filling: Heat oil in large nonstick skillet over medium-high heat. Add onion and cook until clear.
  • Add chicken, chilies, cayenne and cumin, and cook for 2 minutes, stirring constantly.
  • Remove from heat and stir in corn, spinach, sour cream, 1 cup monterey jack cheese and salt. Adjust seasonings if necessary.
  • Lightly spray a 13x9 inch pan and a piece of aluminum foil big enough to cover it with non-stick spray.
  • Microwave 6 tortillas wrapped in damp paper towels on high about 1 minute, until soft enough to roll. Keep warm during assembly by covering with clean kitchen towel. Place a rounded 1/3 cup filling down each tortilla, roll into a cylinder and place seam side down in pan. Repeat with all 12 tortillas. You will probably have two layers of enchiladas in the pan.
  • For sauce: stir the taco sauce and sour cream together in a small bowl. Pour evenly over enchiladas in pan. Bake, covered with foil for 30 minutes at 350 degrees, sprinkle with cheese and cilantro, and bake uncovered 10 minutes more or until cheese is melted.

SOUR CREAM CHICKEN ENCHILADAS



Sour Cream Chicken Enchiladas image

Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro.

Provided by Brenda

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 12

Number Of Ingredients 8

1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2 skinless, boneless chicken breast halves, cooked and shredded
1 onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese

Steps:

  • To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
  • To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
  • Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 22.8 g, Cholesterol 40.4 mg, Fat 13.3 g, Fiber 2.4 g, Protein 13.1 g, SaturatedFat 7.2 g, Sodium 663.7 mg, Sugar 3.3 g

ENCHANTED SOUR CREAM CHICKEN ENCHILADAS



Enchanted Sour Cream Chicken Enchiladas image

A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both.

Provided by Kate

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 8

2 cups cubed cooked chicken
1 cup sour cream
⅛ teaspoon salt
1 pinch ground black pepper
½ cup vegetable oil for frying
12 (5 inch) corn tortillas
1 (4 ounce) can chopped green chilies, drained
2 cups shredded Monterey Jack cheese

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
  • Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
  • Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 24.4 g, Cholesterol 85.4 mg, Fat 26.1 g, Fiber 3.3 g, Protein 26.1 g, SaturatedFat 13.6 g, Sodium 540.2 mg, Sugar 1.3 g

CHICKEN AND CORN ENCHILADAS



Chicken and Corn Enchiladas image

From Bon Appetit The Christmas Season cookbook. This makes a lot and sounds like it would work well for a buffet and you can make them one day ahead.

Provided by lazyme

Categories     Chicken Breast

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 10

3 cups cooked chicken, shredded
1 1/2 cups red onions, sliced
1 1/2 cups frozen corn kernels, thawed
1/4 cup sour cream
1/2 cup fresh cilantro, chopped
1 teaspoon ground cumin
2 cups monterey jack pepper cheese, hot and grated (about 8 ounces)
3 cups salsa, purchased thick and chunky mild
3 cups red enchilada sauce
16 (6 inch) corn tortillas

Steps:

  • Lightly oil 15x10x2-inch glass baking dish.
  • Mix first 6 ingredients and 1 cup cheese in medium bowl.
  • Season chicken filling to taste with salt and pepper.
  • Mix salsa and enchilada sauce in large bowl.
  • Heat heavy medium skillet over high heat.
  • Add 1 tortilla and cook until heated through, about 10 seconds per side.
  • Brush tortilla with some of sauce mixture.
  • Spoon 1/3 cup chicken filling into center of tortilla.
  • Roll up.
  • Place seam side down in prepared baking dish.
  • Repeat with remaining tortillas, some sauce and remaining filling.
  • (Can be made 1 day ahead. Cover and chill enchiladas and remaining sauce separately).
  • Preheat oven to 350ºF.
  • Spoon remaining sauce over enchiladas.
  • Sprinkle with remaining 1 cup cheese.
  • Cover with foil.
  • Bake until heated through, about 35 minutes (or up to 45 minutes for refrigerated enchiladas).

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Top Asked Questions

What do you serve with blue corn green chile chicken enchiladas?
Place your blue corn green chile chicken enchiladas into the oven at 375 for about 15 minutes, until gooey, melty, and perfectly edible. And dish up! As is, with tomatoes, or cilantro, or lettuce. Maybe some sour cream, salsa, or pico de gallo. Whatever your instincts tell you, lean in!
How long do you cook chicken enchiladas in the oven?
Place your blue corn green chile chicken enchiladas into the oven at 375 for about 15 minutes, until gooey, melty, and perfectly edible. And dish up!
How do you cook chicken and corn tortillas in the oven?
Spray an oven-proof casserole dish. Place an ounce of shredded chicken into a line at the center of the blue corn tortilla, then roll, placing the seam side down onto the casserole dish. Repeat for remaining tortillas.
How do you cook blue corn tortillas in the microwave?
Add a bit of cooked chicken to the center of the blue corn tortillas, and roll them. *Pro Tip* – I like to microwave the corn tortillas for 30 – 60 seconds to soften them up, so they’re less likely to crack during rolling. Place them seam-side down into a greased baking dish.

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