Recipes

Chicken Enchiladas

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Try this delicious chicken enchiladas recipe from Jen & Jamey’s Virtual Cooking Classes where they show how make this easy meal. Make enchiladas with Mexican corn to add sweetness, heat, and freshness to this classic Mexican dish. Use this as your go-to meal for dinner parties or meal-prep the week with this dish to throw in the oven for those busy nights.

Photo by: James Smith

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yields

Serves 4

    ingredients
  • 4 cups cooked yellow rice
  • ¾ cup pulled rotisserie chicken
  • 12 ounces Gayo Azul edam cheese, shredded
  • ¼ cup salsa
  • 2 teaspoons southwest seasoning
  • Salt and pepper to taste
  • 10 corn tortillas
  • 16 ounces enchilada sauce
  • 4 ounces Gayo Azul cotija cheese, crumbled
  • Mexican street corn
  • Mexican Street Corn
  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 2 ears corn
  • ½ red pepper, diced
  • 1 teaspoon southwest seasoning
  • 1 tablespoon lime juice, plus more to taste
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • ¼ cup Gayo Azul cotija cheese, crumbled
  • 1 small bunch cilantro leaves, chopped
  • Salt and pepper to taste
steps

For the Mexican street corn:

In a medium saucepan over medium heat, heat oil until shimmering, then saute shallot with red pepper and corn kernels until softened. Season with southwest spice and stir to combine. Remove pan from heat and transfer mixture to a mixing bowl. Let cool slightly, then fold in lime juice, mayonnaise, sour cream, cotija cheese, and cilantro.  Season with salt and pepper to taste.

For the chicken enchiladas:

  1. Preheat oven to 350 degrees. Spray a rectangular baking dish with cooking spray. Spread rice over bottom of pan.
  2. Combine chicken with edam cheese and salsa and season with southwest seasoning, salt, and pepper. Lay tortillas out on a flat surface and evenly distribute chicken-cheese mixture over each tortilla. Roll each tortilla and place in dish over rice, keeping the seam side down.
  3. Pour enchilada sauce generously over tortillas, then spread Mexican street corn over sauce. Sprinkle with cotija cheese and bake for 20 minutes. Turn on broiler for the last 1 to 2 minutes to brown the cheese a bit.
  • Recipe by Gayo Azul and Jen & Jamey’s Virtual Cooking Classes

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