Ingredients
Enchiladas:
- 1 1/2 lbs. skinless, boneless chicken breasts
- 1 can cream-style corn
- 1 can whole kernel corn
- 1 small container (12 oz.) cottage cheese
- 2 tsp. chili powder
- 2 tsp. garlic powder
- 2 tsp. dehydrated onion flakes, rehydrated in water
- 8 flour tortillas
- 1 small can diced green chilies
- 1 lb. Monterey jack cheese, shredded
Salsa:
- 1 can petite cut diced tomatoes
- 1 small onion, diced
- Fresh cilantro
- 1 Tbsp. garlic powder
- Sour cream
Directions
Boil chicken for 30-45 minutes until done. Cool and shred. In a food processor, combine creamed corn, 1/2 can whole kernel corn, cottage cheese, chili powder, garlic powder, and rehydrated onion flakes. Pulse briefly to combine ingredients.
Over medium heat, cook corn and cheese mixture until bubbly. On flour tortillas, layer approximately 3 Tbsp chicken, 2 Tbsp blended corn mixture, green chilies, and some of the shredded cheese. Roll up and place in 9x13 inch greased baking dish. Sprinkle remaining whole kernel corn over the top, sprinkle with remaining grated cheese. Bake at 350 degrees F for 30-40 minutes or until cheese is bubbly and edges are brown.
Quick Salsa: Combine diced tomatoes, onion, fresh cilantro and garlic powder. Serve salsa and sour cream with enchiladas.
Dinner for 8
By Kathleen from Dothan, AL
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