It’s Party Time.
I’ve shared recipes for Chicken Enchiladas before. There were the dreamy ones here, made with corn tortillas. And also the super cheesy ones in this post that included refried beans.
Party Time Chicken Enchiladas.
When I saw that title, and the yummy photo, over at Cook-A-Palooza , I knew this was another recipe I had to try.
Definitely a party in a pan. The red onion and corn in the filling give wonderful texture and flavor. The taco tomato salsa sauce is heavenly.
Ingredients for sauce:
1 can (14 oz/398ml) tomato sauce
1 cup salsa
2 tsp taco seasoning mix
1 tsp brown sugar
Ingredients for filling:
2 tsp olive oil
1 cup thinly sliced red onion
1 cup canned or thawed frozen kernel corn
1 can (127ml) chopped green chilies
3 cups shredded cooked chicken
1 Tbs chopped fresh cilantro
Couple pinches each salt and freshly ground black pepper
10 (7-inch) flour tortillas
½ cup (packed) shredded cheddar cheese (2 oz/57g)
½ cup chopped green onions, divided
Sour cream and salsa, optional, to serve
1. To make sauce, in a medium saucepan, combine tomato sauce, salsa, taco seasoning mix and brown sugar. Cook over medium-high heat until sauce begins to bubble. Reduce heat to low and simmer, covered, for 5 minutes. Remove from heat and set aside.
2. For the filling, in a large skillet, heat oil over medium heat. Add onions and corn. Cook and stir until onions are tender, about 4 minutes. Add green chiles. Cook and stir for one minute more. Remove skillet from heat. Stir in cooked chicken, cilantro, salt, pepper. Mix well.
3. To assemble, dip each flour tortilla into sauce to coat both sides. Spoon 1/3 cup of the chicken filling onto each tortilla. Roll tortillas around filling and place seam-side down in an ungreased 9 x 13-inch baking dish. Pour remaining sauce over top. Top with shredded cheese.
4. Bake, uncovered, in a 350ºF oven for 15 minutes. Remove from oven. Top with sour cream and salsa. Sprinkle with green onions.
Recipe from Cook-A-Palooza
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