Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 teaspoon kosher salt
  • 1 red bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • 2 chicken breasts or 2 cups chicken, cooked and shredded
  • 1 cup frozen corn, defrosted
  • 1 1/2 cups Mexican cheese blend
  • 1 28 oz can enchilada sauce
  • 8 flour tortillas

Instruction

  • Preheat oven to 350 degrees.
  • Heat 1 tbsp of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
  • Add red bell pepper and sauté for another 2 minutes.
  • Add cumin and garlic and sauté for an additional minute.
  • Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken, corn, and 1 cup cheese and mix to combine.
  • Pour half of the enchilada sauce in a 9 x 11 inch baking dish.
  • Divide the mixture (about 1/2 cup each), placing it in the middle of each tortilla and rolling it up like a wrap (burrito shape).
  • Place the rolled enchiladas close together, seam side down in the sauced baking dish. Continue to roll the rest of the filled enchiladas.
  • Once you have finished making the stuffed enchiladas, pour the rest of the enchilada sauce over them and top with 1/2 cup cheese. *If you’re planning on making this dish another day, cover it and freeze at this point.
  • Cover the dish with foil and bake in the oven for 15 minutes (30 minutes if you are starting with frozen enchiladas.
  • Serve.
  • *Enchiladas will stay in the freezer for up to 4 months. For best results, prepare enchiladas then freeze. Do not bake.