Ingredients

The following ingredients have 10 Servings
  • 2-3 cups leftover chicken (or beef or pork), shredded
  • 1 (4-ounce) can diced green chiles (fire roasted for extra flavor)
  • 1 cup corn, frozen and thawed
  • 2 cups Mexican-blend shredded cheese, divided
  • 1 cup cherry tomatoes, halved
  • 1 large garlic clove, minced
  • 10 flour tortillas
  • 1 batch enchilada sauce, or 1 can store-bought enchilada sauce
  • 1/4 cup chopped fresh cilantro (optional, for garnish)

Instruction

  • Preheat oven to 375°F.  Prepare your enchilada sauce, if making homemade.
  • In a large bowl, add chicken, green chiles, corn, 1 cup shredded cheese, halved cherry tomatoes, and minced garlic. Stir well. and season with salt and pepper to taste.
  • Spray a 13 x 9-inch baking pan with nonstick spray.
  • To assemble the enchiladas, lay out a tortilla and spread with a spoonful of chicken mixture. Roll up tortilla and place in prepared baking pan. Repeat with the remaining ingredients.
  • Spread the enchilada sauce on top of the tortillas and sprinkle with remaining 1 cup shredded cheese.
  • Cover with a sheet of foil and bake for about 15 minutes, or until the sauce begins to bubble. Uncover and bake another 5 minutes to brown the top.
  • Remove from the oven and serve immediately, garnished with chopped fresh cilantro if desired.