Todds Chicken And Corn Enchiladas Recipes
TODD'S CHICKEN AND CORN ENCHILADAS
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
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
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
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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