Enchiladas
main
Aug 1, 2025
Prep time: 35 min.
Cook time: 60 min.
Servings: 5-6
Ingredients
- Shredded chicken, ~2 cups
- Frozen corn, ~1/2 cup
- Lime, 1/2
- Chili powder, 1 tbs.
- Cumin, 1 tsp.
- Garlic powder, 1 tsp.
- Smoked paprika, 1/2 tsp.
- Oregano, 1/2 tsp.
- Sour cream, 3/4 cup
- Shredded cheese, 8 oz.
- Salsa verde, 24 oz.
- Flour tortillas, 10
Equipment
- Large bowl
- Lemon squeezer
- 9x13 glass pan
Prep
- Prepare shredded chicken
Instructions
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Preheat oven to 375F.
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In large bowl, combine: shredded chicken, frozen corn, lime juice, sour cream, 1/4 cup shredded cheese, chili powder, cumin, garlic powder, smoked paprika, and oregano.
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Line glass pan with a thin layer of salsa.
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Spread a thin layer of salsa on a tortilla, then fill with ~1/3 cup of chicken. Roll it up and arrange in the glass plan.
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Repeat until you've finished off all your ingredients or the glass pan is full.
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Pour remaining salsa on top of rolls.
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Sprinkle an even layer of cheese.
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Bake 25 minutes, or until cheese is bubbling.