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Baked Chicken and Corn Enchiladas

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Ingredients

  • 1 red onion , chopped
  • 1 red bell pepper , washed, deseeded and sliced
  • 1 yellow bell pepper , washed, deseeded and sliced
  • 1 lb Chicken thighs boneless , skinless, chunked
  • 10 oz frozen corn kernels
  • 1 Cup vegetable or chicken stock
  • 1 tsp ground cumin
  • 1 tsp minced garlic
  • 1 tsp sweet paprika
  • Salt to tastes
  • 1 can enchilada sauce
  • 2 cups grated Mozzarella cheese , divided
  • 5 regular sized flour tortillas cut in half
  • 1 shallot finely chopped
  • fresh cilantro roughly chopped

Instructions

  1. Preheat oven to 375F.
  2. In a large deep skillet cook the onion and peppers until onion becomes transparent.
  3. Add the chicken and fry until browned.
  4. Add the enchilada sauce and stock, reduce heat, and allow to simmer for twenty minutes or until chicken is cooked through and easily shreds with a fork and the liquid has reduced by about half.
  5. Add the corn, cumin, garlic, and paprika, mix well and remove from heat.
  6. In the bottom of a greased casserole pan (~12x8) layer tortillas, 1/3 of the chicken + sauce, cheese, and repeat x3.
  7. Bake for 20 minutes or until bubbling and cheese on top is golden brown.
  8. Allow to rest for 5 minutes.
  9. Top with shallots, cilantro, and sour cream.
  10. Serve and Enjoy!