Chicken & Corn Enchiladas With Pico De Gallo

Jun 03, 2023June 3, 20230 0
Scrumptious Chicken & Corn Enchiladas With Pico De Gallo Recipe for Your Dinner
in Main

Prep

30 min

Cook

35 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 can whole kernel corn , drained
1 can chicken , drained
1/2 cup of fresh pico de gallo or 1/2 cup salsa
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dried cilantro
1/8 teaspoon chili powder
1 teaspoon dried chives
2 1/4 cups water
1 can tomato paste
2 tablespoons flour
1 1/2 tablespoons chili powder
1/2 teaspoon black pepper
1/2 teaspoon salt
3/4 cup cheddar cheese , shredded
3/4 cup monterey jack cheese , shredded
15 -20 six inch flour tortillas

Nutrision Information

Servings Per Recipe
10-12
Calories
384
Sugar
6g
Fat
19g
Chicken & Corn Enchiladas With Pico De Gallo is a classic Mexican dish and a favorite in many households. It's a simple and comforting recipe that is perfect for a quick weeknight dinner or a casual get-together with friends and family. The combination of tender chicken and sweet corn makes for a tasty filling that's wrapped in soft tortillas and smothered in a rich and flavorful tomato sauce. Top it off with some gooey melted cheese and fresh pico de gallo, and you've got a meal that's both satisfying and comforting.

Instructions

1.Preheat oven to 350 degrees Fahrenheit.
2.In a large bowl, mix together the corn, chicken, pico de gallo or salsa, black pepper, salt, dried cilantro, chili powder, dried chives, and 1/4 cup of the shredded cheddar cheese.
3.Roll each tortilla with this mixture and place it seam-side down in a 9x13 inch greased baking dish.
4.In a saucepan, whisk together the water, tomato paste, flour, chili powder, black pepper, and salt until smooth.
5.Heat the mixture over medium heat until it thickens and reduces.
6.Pour the sauce over the tortillas and sprinkle the remaining shredded cheese on top.
7.Cover the baking dish with foil and bake for 25-30 minutes.
8.Remove the foil and bake for an additional 5-10 minutes, until cheese is melted and bubbly.
9.Serve hot with additional pico de gallo or salsa, if desired.

PROS

This recipe is easy to make and makes for a filling and delicious meal.

It’s a great way to use up leftover chicken and canned corn.

The addition of pico de gallo or salsa adds a fresh and tangy flavor to the dish.

CONS

The tortillas can become soggy if there is too much sauce.

This recipe uses canned chicken, which some people might not prefer.

The dish can be quite spicy, depending on the heat level of the chili powder and salsa.

HEALTH & BENEFITS

This recipe contains protein from the chicken and fiber from the corn and tomatoes.
It’s also a good source of calcium from the cheese.
However, the enchiladas can be high in calories and sodium.
To make this dish healthier, you can use whole wheat tortillas and reduce the amount of cheese and sauce used.

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