Todds Chicken And Corn Enchiladas Recipes

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TODD'S CHICKEN AND CORN ENCHILADAS



Todd's Chicken and Corn Enchiladas image

Todd worked for a number of years in a local Taco Bill's restaurant (they call it Bill's not Bell's in Oz). This is close to something they used to make.

Provided by JustJanS

Categories     Chicken

Time 25m

Yield 10 enchiladas

Number Of Ingredients 7

1 large cooked chicken, meat removed and shredded
3/4 cup creamed corn
3/4 cup sour cream
4 tablespoons chopped pickled jalapeno peppers
1/4 cup chopped green onion
10 soft tortillas
2 cups shredded cheese (we used tasty cheddar)

Steps:

  • Mix first 5 ingredients together.
  • Fill each tortilla with 1/10th of the mix, roll up and place seam side down in baking dish.
  • Sprinkle the two cups of cheese over and bake in moderate oven until brown and well heated through.
  • Nice served with Salsa over the top.

Nutrition Facts : Calories 459.9, Fat 19.2, SaturatedFat 8.3, Cholesterol 73.3, Sodium 833.6, Carbohydrate 42.4, Fiber 2.5, Sugar 2.1, Protein 28.3

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).

CHICKEN AND CORN ENCHILADA CASSEROLE



Chicken and Corn Enchilada Casserole image

This easy, cheesy casserole will make your kids beg for seconds.

Provided by Allrecipes Member

Time 55m

Yield 6

Number Of Ingredients 9

1 (15 ounce) can corn
1 (15 ounce) can creamed corn
1 (8 ounce) container non-fat sour cream
½ cup low-fat ricotta cheese
1 (8 ounce) package dry corn bread mix
1 rotisserie chicken, shredded
1 cup shredded Cheddar cheese
½ cup enchilada sauce, or more as needed
1 (7 ounce) package Wholly Guacamole dip

Steps:

  • Mix all together all first layer ingredients in a casserole dish.
  • Bake at 350 for 30 minutes or until firmed. Take out of oven, poke fork holes all around it.
  • Pour 1/2 cup of red enchilada sauce. Top with Shredded Rotisserie Chicken and shredded cheese.
  • Put back in oven until cheese melts (5 to 10 minutes). Top with Wholly Guacamole dip and serve!

Nutrition Facts : Calories 494.2 calories, Carbohydrate 64.2 g, Cholesterol 41.7 mg, Fat 19.3 g, Fiber 5 g, Protein 20.3 g, SaturatedFat 7.3 g, Sodium 1417.3 mg, Sugar 13 g

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