White Chicken & Corn Enchiladas

February 28, 2014

284

Easy weeknight meal for a crowd!

1 tablespoon of butter
1 small yellow onion, diced
1 jalapeño, seeded and diced
½ pound corn kernels (frozen or fresh)
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon cayenne
1 jar (about 16 ounces) tomatillo or “verde” salsa
1 rotisserie chicken, meat removed from the bones and shredded
8 tortillas, flour or corn (I prefer fajita size – if you use burrito or taco size you may need more or fewer tortillas to use up all the filling)
1 pint (16 fluid ounces) heavy or whipping cream
1½ cups shredded monterrey jack cheese
Toppings Inspirations:
Sliced avocado
Sour cream
Fresh salsa verde
Sliced jalapeños
Cilantro

Preheat the oven to 350 degrees Fahrenheit. In a large saute pan, melt the butter and add the diced onion and jalapeño, cooking until the onion begins to soften and become translucent, about 3-5...
See the full directions on my site

Nutritions

Calories
429

Sodium
386mg
16% DV

Fat
31g
48% DV

Protein
10g
21% DV

Carbs
19g
6% DV

Fiber
4g
16% DV