This deliciousness is so much easier to put together than traditional enchiladas (or even tacos, for that matter), and the flavor is a winner for children and adults alike. It’s a great idea for those times when you want to have something home-cooked but don’t really feel like slaving away in the kitchen all day.
1lb chicken breasts, cut into bite-sized pieces
salt & pepper, to taste
1 cup enchilada sauce (e.g., Frontera red chile enchilada sauce)
1 cup low-fat sour cream (e.g., Organic Valley)
3/4 cup jarred salsa (I like Desert Pepper tequila salsa, but go with the type and brand you prefer)
1 cup frozen corn, thawed
4oz diced green chilies
12 white corn tortillas, torn into bite-sized pieces
1 cup shredded cheddar cheese
Preheat oven to 350 degrees. Season chicken with salt and pepper then saute in a large skillet over medium-high heat until cooked through. Remove to a plate to cool slightly.
In a very large bowl add enchilada sauce, sour cream and salsa, whisk to combine. Add cooked chicken, corn, and green chilies and give it a good stir to combine. Add corn tortillas then stir to combine.
Spray a 9×13″ casserole dish with nonstick spray then scoop mixture inside. Top with cheese then bake for 25 minutes, until golden brown and bubbly. Let rest for 5 minutes before serving.
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Quick Tip: Substitute the sour cream with some Greek yogurt if you want a lighter alternative to the usual sour cream, and the salsa and green chilies can be replaced with a can of Rotel tomatoes with chilies, if desired.
Thanks to Kristin at Iowa Girl Eats for this easy enchilada recipe.