Sunday, November 22, 2009

Chicken & Corn Enchiladas

Try this unique blend of corn, chicken and corn tortillas. You can serve this enchilada style casserole with Salsa if you prefer, but I found that the salsa masked the flavor of the corn.

6 corn tortillas
1 T butter
3 green onions
2 chicken breasts- cut into bite size pieces
1 T Montreal Chicken Seasoning
1/2 T Season All
1 tsp salt
1 tsp pepper
1 Can yellow corn, drained
1/4 C water
1 Cup Sour cream
1/2 C shredded Cheddar cheese
1/2 C shredded Pepper Jack cheese

Melt butter in pan. Add onions, chicken and all spices. Saute until chicken is no longer pink. Add corn and water. Cook over medium heat for 5 minutes stirring occasionally. Remove from heat and add sour cream and pepper jack cheese.

Cut the corn tortillas in half and lay on the bottom of a greased 8x8 casserole dish so that the entire dish is covered. Spread half of corn mixture on top. Sprinkle with cheddar cheese. Repeat layer ending with cheese top.

Bake at 350 for 30 minutes. Or (if you are in a hurry), microwave uncovered for 10 minutes on high.

Serve with sour cream and cilantro.

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