Cheesy chicken enchiladas loaded with Mexican flavours are a potluck favourite. Dempster’s Corn Tortillas wrapped around refried beans, shredded chicken, sweet corn and chilies in a smokey sauce.
|2 tbsp||(30 mL) Vegetable oil|
|2||Cloves garlic, minced|
|1 tsp||(5 min) Cumin|
|1/2 tsp||(2 mL) Ground coriander|
|2-3||Chipotles in adobo sauce, finely chopped|
|1||(127 mL) Can chopped green chilies|
|3 cups||(750 mL) Salsa, divided|
|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cooked, shredded|
|1 cup||(250 mL) Frozen or canned corn|
|3/4 cup||(175 mL) Sour Cream|
|Salt and pepper|
|1 1/2 cups||(375 mL) Tomatillo salsa (green salsa)|
|12||Dempster’s® Corn Tortillas|
|1||(14 oz/398 mL) Can refried beans|
|4||Green onions, thinly sliced|
|1 cup||(250 mL) Grated Mozzarella cheese|
|1 cup||(250 mL) Grated cheddar cheese|
PREHEAT oven to 350˚F (180˚C). Lightly coat two 9” X 13” (3.5 L) rectangle baking dishes with non stick cooking spray.
HEAT oil in a large skillet over medium. Add onion and garlic. Sauté 1-2 minutes or until fragrant. Add cumin, coriander. Cook 1 minute, stirring. Add chipotles, chilies, 1 ½ cups (375 mL) salsa, chicken, corn and sour cream. Season with salt and pepper. Stir to combine. Remove from the heat.
SPOON tomatillo salsa into the bottom of each prepared baking pan.
LAY tortillas on a clean flat work surface. Spread each tortilla with a thin layer of refried beans. Place ½ cup (125 mL) chicken filling in the middle of each tortilla and roll into an enchilada. Place enchiladas into the prepared baking dishes. Pour salsa over enchiladas and sprinkle with cheeses. Bake in preheated oven for 15 minutes or until cheese is bubbly. Garnish with green onions and serve.
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