These mouthwateringly good enchiladas are the perfect dinner any night of the week. This dish packs a ton of flavor using our Cumin and Garlic Taco Seasoning for the perfect savory bite! Paired with savory white sauce, sweet corn, and spicy jalapeños for a balance of flavor.
Servings: 4
Prep Time: 15 mins
Cook Time: 60 mins
Ingredients
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2 Chicken Breasts
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1 Cup Corn, fresh or frozen
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2 Jalapeños, diced
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2 Cups Monterey Jack Cheese, divided
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2 Tbsp Flour
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1 ½ Cups Chicken Broth
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1 Cup Sour cream
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8 Corn Tortillas
Directions
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Heat oven to 400 F and line a baking sheet with parchment paper. Rub chicken with 2 Tbsp rub and 2 Tbsp fiesta spice oil. Bake for 20 minutes or until done and shred with two forks. Turn down the oven to 375 F.
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Add chicken, corn, jalapeños, vinegar, and 1 cup Monterey Jack in a bowl.
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In a high-sided saucepan heat 2 Tbsp olive oil then add flour, cook 2-3 minutes careful not to let roux brown.
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Add chicken stock slowly while whisking and cook for another 2-3 minutes. Add in the sour cream and the remaining 1 ½ Tbsp of rub.
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Heat 2 Tbsp of oil over medium in a small skillet, and cook tortillas for 2-3 minutes per side.
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Add 2-3 Tbsp of filling into the tortilla and roll, placing the fold side down in the pan.
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Pour sauce over the tortillas and top with the remaining cup of cheese. Bake for 25 minutes or until the cheese begins to brown.
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Garnish with your favorite toppings such as cilantro, green onions, corn, red chilies, jalapeños, or salsa.
