Enchiladas~ the sequel
I’ve posted enchiladas here before… and, I will be doing it again. Because- let’s face it: There are at least 2000 enchilada recipes out there.If you follow me on twitter or facebook, you know I got pretty annoyed at the corn tortillas. I soaked them & they still broke. Grrrrr. Good thing I had some flour tortillas on hand.
This has really been a grrr week.
It’s raining~ in my house. I’m really hoping that the insurance adjuster will allow it to be covered. Otherwise- I’m not sure what we are going to do. We’ll see. At least it’s not raining in the kitchen.
I decided I want a new roof for my birthday. That’s reasonable, right?
Anyway, these enchiladas! They are very unusual- the sauce is made up of creamed corn. Yep. True story. They are pretty corny. 😉
But… man oh man they are tasteeeee.
Can you imagine how good they smell?! Oh yes.
I got this recipe from my daughter’s teacher. She let me borrow her recipe scrapbook. What an inspiration that was. It was about 3″ thick, with BEAUTIFUL pages for each recipe. I was too lazy to write down all the recipes; so I just photographed them.
But, once you slather on the sauce and cheese- it’s okay. Cheese fixes everything.
- 1 cup chicken broth
- 2 cans cream style corn
- 3 green peppers, (not bell) *see note
- 1 small onion, diced
- 1 tsp cumin
- 1/2 tsp garlic
- 2 cups cooked shredded chicken
- 2 cups Mexican style shredded cheese
- 12-18 corn tortillas or flour tortillas
- Combine the broth and creamed corn if using corn tortillas, soak tortillas in broth mix
- Saute the peppers and onions over medium heat, add the seasonings cook until tender
- Fill each tortilla with a small amount of chicken & peppers mixture
- Gently roll up and place seam side down in a casserole dish
- Repeat with all tortillas.
- Mix leftover pepper mixture with corn mixture and pour on top of tortillas
- Sprinkle with cheeses, cover with foil and bake at 350 for 30-35 minutes.
- Uncover and bake an additional 5 minutes to brown cheese.
I used green chile pepper
My advice if you want to make this recipe? Use super fresh corn tortillas- or better yet, the flour/corn blend tortillas- or you could go “all flour”. But, the corn is worth it. My hubby took leftovers to work and just texted how yummy it was. 🙂