Growing up, I loved it when Mom made chicken enchiladas with sweet corn on the side. However, as I grew older, I realized that they weren’t as spicy as I’d like (mom doesn’t like any spice) and they were whitish whereas typical enchiladas have a red sauce. But, they were creamy and oh so delicious. So, since Justin and I have a lot of small corn tortillas lying around that we can’t use fast enough, I decided to make my own spin on my mom’s enchiladas.
6 chicken tenderloins
1 small can cream of chicken
3/4 cup of sour cream
1 small can chili verde sauce
1 1/2 cups of cheddar or Colby Jack cheese
1 cup of sweet corn
1 bag of small corn tortillas
1) Preheat oven to 350*.
2) Cook the chicken tenders with the garlic powder, cumin, and chili powder to taste. When they are cooked, pull the chicken apart.
3) In a small bowl, mix together the sour cream and cream of chicken soup. Pour in the chili verde sauce to taste, depending on how spicy you want it. Pour some of the sauce on the bottom and sides of a 9×9 pan.
4) Mix in the chicken, corn, and 3/4 cup of cheese.
5) Take a tortilla and lay it on the pan. Pour a few spoonfuls of the chicken mixture into the center and roll the tortilla up. Repeat with each tortilla. Make sure they are rolled tightly and close together.
6) Pour the remaining mixture on top of all the tortillas and layer with the remaining 3/4 of cheese ad sprinkle with cilantro.
7) Bake in the oven for 30 minutes!
How do you like your enchiladas?
If you liked that, you'll love these!