Inspired by Your Barefoot Neighbor, this recipe is really tasty and pretty easy.
Ingredients:
- 14 ounces fire-roasted corn (available frozen or canned- if you use canned, drain it)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 large onion, diced
- 1 T. Neutral cooking Oil
- 2 cups cooked chicken, cut into bite-sized pieces (Rotisserie chicken works great for this)
- 28-ounce can green enchilada sauce. I like Las Palmas
- 1 cup Sour Cream (or plain Greek yogurt)
- 1 can cream of chicken soup
- 4 T. Elote Seasoning (or more, to taste)
- 1 package corn tortillas
- 4 cups cheese of your choice- I like Monterey Jack or Mexican Melting Cheese blend
- Spray release
Directions:
- Preheat oven to 350 degrees.
- In a skillet over medium heat, sauté the corn, bell peppers, and onion in oil until the onions are soft and translucent, about 5-10 minutes.
- Remove from the heat and let cool slightly.
- In a mixing bowl, combine the Enchilada sauce, cream of chicken soup, sour cream, and elote seasoning.
- Spray a 9×13 pan with nonstick spray.
- I prefer to layer enchiladas, like lasagna, instead of rolling them. Spoon a little sauce into the bottom of the pan. Then lay down a layer of tortillas, veggies, chicken, cheese, and sauce. Continue to layer the ingredients until the pan is full. Top with any remaining cheese.
- Cover with foil and bake for 30-45 minutes. Remove the foil during the last 10 minutes to melt the cheese on top.
- Allow to rest for a few minutes before serving.
Variations:
- Gluten Free: Substitute gluten-free cream of Chicken Soup
- Vegan: Omit Chicken. Substitute faux meat as desired, or increase the amount of veggies. Substitute sour cream, cream of chicken soup, and cheese for your preferred vegan versions.
