Categories: Mexican
Ingredients
- 1 Red Onion
- 1 Jalapeño Pepper
- 2 Boneless Skinless Chicken Breasts
- 1 Tbsp. Taco Seasoning
- 3 oz. Frozen Corn Kernels
- 31/2 oz. Shredded Cheddar Cheese
- 8 fl. oz. Red Enchilada Sauce
- 6 Small Flour Tortillas
- 2 oz. Sour Cream
Directions
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Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a casserole dish with cooking spray.
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Peel and halve onion. Cut halves into ½” dice. Cut a few thin rounds from pointed end of jalapeño pepper for garnish. Stem, seed, and mince remaining jalapeño. Discard seeds if you prefer less spice. Rinse chicken breasts and pat dry.
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Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 3-4 minutes. Reduce heat to medium, flip, and cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Remove to a medium mixing bowl and cover with plastic wrap. Reserve pan; no need to wipe clean. Allow chicken to rest 3 minutes. Using two forks or your hands, shred chicken and combine with taco seasoning.
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Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil, onion, and minced jalapeño (to taste) to hot pan. Cook until beginning to soften, 2 minutes. Add frozen corn and cook until vegetables are tender, 2-3 minutes. Remove from burner. Season with ¼ tsp. salt and stir in shredded chicken along with ¼ the cheese (reserve remaining for topping enchiladas). Cool 2-3 minutes.
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Pour ¼ cup enchilada sauce in casserole dish (use a dish large enough to fit six rolled tortillas), coating the bottom. Place one tortilla on a clean cutting board. Add ⅓ cup filling to tortilla, roll up tightly (ensure tortilla ends overlap slightly), and place in casserole dish seam-side down. Repeat for remaining five tortillas. Don’t overfill tortillas. Any leftover filling can be placed in casserole dish around enchiladas or served on the side.
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Pour remaining enchilada sauce over enchiladas and top with remaining cheese. Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down. Tightly seal foil and bake 15 minutes. Remove foil and bake until cheese is bubbly, 5-7 minutes.
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Place three enchiladas on a plate. Ladle any remaining sauce from casserole dish on plate with enchiladas. Garnish with sour cream and jalapeño rounds (to taste).