Ingredients
- 1 Tbsp oil
- 1/2 red onion, finely diced
- 2 cloves garlic, finely minced
- 1 bunch scallions, sliced on the bias
- 1 (15 oz) can corn
- 1/2 pound ground chicken
- salt, as needed
- pepper, as needed
- 1 tsp cayenne pepper
- grated cheese, as needed
- 12 corn tortillas, or as needed
- 1 large can or 25 oz. homemade enchilada sauce
- red onions, for garnish
- scallions, for garnish
Directions
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Preheat the oven to 375 degrees.
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In a large pan, heat the oil over medium heat. Add the onion, and cook until translucent. Add the garlic, and cook until aromatic.
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Add the corn and cook until browning slightly. Add the scallions, and cook until wilted slightly.
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Next, add the ground chicken. Cook until browned and cooked through. Season as needed with salt and pepper, and add the cayenne pepper.
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Remove the chicken mixture from the heat. Place a lice of filling into a corn tortilla. Top generously with grated cheese, then wrap tightly and place onto a baking sheet.
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Continue this until all of the filling has been used, being careful to wrap the enchiladas as carefully as possible to keep the filling inside the tortillas.
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Top with the enchilada sauce, spreading a layer evenly over all enchiladas. Top with more cheese.
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Bake in the oven until sauce in bubbling, cheese is melted, and enchiladas are heated all the way through.
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Serve on hot plates, garnished with red onions and scallions.