{"id":1062,"date":"2010-02-11T07:49:14","date_gmt":"2010-02-11T15:49:14","guid":{"rendered":"http:\/\/topmomblog.com\/?p=1062"},"modified":"2010-02-11T07:50:36","modified_gmt":"2010-02-11T15:50:36","slug":"satisfy-your-craving-for-mexican-food","status":"publish","type":"post","link":"https:\/\/shescookin.com\/satisfy-your-craving-for-mexican-food\/","title":{"rendered":"Satisfy your craving for Mexican food…"},"content":{"rendered":"

\"Enchiladas\"<\/p>\n

Chicken and Corn Enchiladas Verde<\/span><\/h2>\n

Add a little crunch with a bit of romaine along with creamy avocado and your taste buds will be doing the salsa!<\/span><\/p>\n

3 cups shredded cooked chicken breast<\/p>\n

\u00bd red or sweet onion, finely chopped<\/p>\n

1 c. frozen corn kernels, thawed<\/p>\n

\u00bd c. sour cream<\/p>\n

1 t. ground cumin<\/p>\n

\u00bd c. purchased salsa<\/p>\n

1 c. shredded Mexican blend cheese<\/p>\n

2 c. green enchilada sauce<\/p>\n

\u00bd c. purchased salsa<\/p>\n

12 6-inch corn tortillas<\/p>\n

Spray 15x10x2 inch glass baking dish with oil.\u00a0 In a mixing bowl, combine the chicken, onion, corn, sour cream, and cumin. Mix in the salsa.<\/p>\n

Variations<\/span>: \u00a0add \u00bd c. chopped fresh cilantro or 4 oz. chopped green chilis (fresh or canned)<\/span><\/p>\n

Preheat oven to 350 degrees F.<\/p>\n

Set up an assembly line with the tortillas on a cutting board, pour half of the enchilada sauce into a rimmed plate, cheese in a bowl, and the chicken mixture.<\/p>\n

\"Enchiladas<\/p>\n

Begin by softening the tortillas over a gas flame, in a skillet, or 3-at-a-time in the microwave, wrapped in a paper towel for 20 seconds. Dip in the enchilada sauce, place on cutting board, fill with a spoonful of the chicken filling, sprinkle with grated cheese, roll up, and place seam side down in the baking dish.<\/p>\n

Repeat with remaining tortillas. (Can be made 1 day ahead. Cover and refrigerate enchiladas and remaining sauce separately).<\/p>\n

Spoon remaining sauce over enchiladas. Sprinkle with remaining cheese.<\/p>\n

\"Enchiladas<\/p>\n

Cover with foil and bake for about 30 minutes until heated through. (Up to 45 minutes for refrigerated enchiladas.)<\/p>\n

Serve topped with chopped fresh tomatoes, shredded romaine, and sliced avocado.<\/p>\n

Enjoy \ud83d\ude42<\/p>\n

\"Enchiladas<\/p>\n