Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 teaspoon kosher salt
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 clove garlic, minced
- 2 cups cooked, shredded chicken (about 2 chicken breasts)
- 1 cup frozen corn, thawed
- 1½ cups Mexican cheese blend, divided
- 1 (28-ounce) can enchilada sauce
- 8 flour tortillas
Optional for Serving
- Chopped cilantro
- Sour cream
Instructions
- Preheat the oven to 350°F.
- Heat the olive oil in a sauté pan over medium heat. Add the onion and salt and cook for about 3 minutes.
- Add the bell pepper and cook for another 2 minutes.
- Stir in the cumin and garlic and cook for 1 minute.
- Transfer the vegetable mixture to a bowl and allow it to cool slightly.
- Stir in the shredded chicken, corn, and 1 cup of the cheese.
- Pour half of the enchilada sauce into a 9 x 11-inch baking dish.
- Fill each tortilla with about 1/2 cup of the chicken mixture. Roll tightly and place seam-side down in the baking dish.
- Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
- Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining 1/2 cup cheese.
- Cover with foil and bake for 25–30 minutes, until heated through and the cheese is melted.
- For frozen enchiladas, bake covered for 35–40 minutes, or until hot throughout.
- Serve with chopped cilantro and a dollop of sour cream, if desired.
Notes
- Warming tortillas: If the tortillas feel stiff or crack when rolling, microwave them for 10–15 seconds to make them more flexible.
- Freeze before baking: For the best texture, assemble the enchiladas completely and freeze before baking.
- Don’t overfill: About 1/2 cup of filling per tortilla makes them easy to roll and keeps the filling from spilling out.
- Customize the filling: Add extra vegetables or swap the chicken for leftover turkey for an easy variation.
