Chicken And Corn Enchilada Dish.
You can have Chicken And Corn Enchilada Dish using 8 ingredients and 12 steps. Here is how you cook that.
Ingredients of Chicken And Corn Enchilada Dish
- It's 2 can of (10 ounces apiece) enchilada sauce (I use mild because I get sick on spicy).
- You need 9 of corn tortillas.
- Prepare 1 cup of sour cream.
- Prepare 2 cup of grated cheese (I use cheddar or a Mexican blend).
- It's 1/2 cup of sliced green onions, including some of the green tops.
- Prepare 1 1/2 cup of cubed cooked chicken breast.
- Prepare 1 can of (7 ounces) diced chiles, drained.
- You need 1 1/2 cup of frozen corn thawed or fresh cooked (about 2 ears).
Chicken And Corn Enchilada Dish step by step
- Preheat the oven to 350°F..
- In a medium saucepan over medium heat, warm sauce..
- Dip 3 tortillas in sauce and lay them so they are slightly overlapping on the bottom of a 9 X 13 inch glass baking dish lightly coated with oil or cooking spray..
- In a large bowl, mix together 1 cup of the sauce, the sour cream, 1 cup of the cheese, the corn, green onions, chiles, and chicken..
- Spread half of this filling mixture over the tortillas..
- Dip 3 more tortillas in sauce and lay on top..
- Cover with the remaining filling mixture..
- Dip the last 3 tortillas in the sauce and lay on top of the filling mixture..
- Pour remaining sauce over everything..
- Sprinkle with remaining cheese..
- Bake, uncovered, until bubbly, 35 to 40 minutes..
- Let stand 5 to 10 minutes before serving..
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