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.

There’s more to em than corn also~ there’s Poblamo peppers, onions garlic and cumin.

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.

Each page was so awesome. She’s my scrapbook idol.

So, you can see the corn tortillas… CRACK! GRRR!

But, once you slather on the sauce and cheese- it’s okay. Cheese fixes everything.

I even soaked those babies! This shot was taken BEFORE they got submerged, of course.

Author: via Kim Porcelian
Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hour
  • 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
  • salt/pepper
  • 2 cups cooked shredded chicken
  • 2 cups Mexican style shredded cheese
  • 12-18 corn tortillas or flour tortillas
  1. Combine the broth and creamed corn if using corn tortillas, soak tortillas in broth mix
  2. Saute the peppers and onions over medium heat, add the seasonings cook until tender
  3. Fill each tortilla with a small amount of chicken & peppers mixture
  4. Gently roll up and place seam side down in a casserole dish
  5. Repeat with all tortillas.
  6. Mix leftover pepper mixture with corn mixture and pour on top of tortillas
  7. Sprinkle with cheeses, cover with foil and bake at 350 for 30-35 minutes.
  8. 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. 🙂

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