20-Min Cheesy Chicken Enchiladas with Baby Corn
Shredded rotisserie chicken wrapped in soft tortillas, smothered in a quick tomato sauce, cheese, and baby corn. Baked until bubbly — a weeknight version of the Guanajuato classic.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 2 cups rotisserie chicken, shredded
- 1.5 cups canned crushed tomatoes
- 1 cup baby corn, drained
- 2 cups shredded Oaxaca or mozzarella cheese
- 8 count flour tortillas (8-inch)
- ½ medium onion, diced
Instructions
- 1
Heat oven to 375°F. Sauté diced onion in a 9x13-inch baking dish (or skillet) over medium-high for 2 minutes until fragrant.
- 2
Stir crushed tomatoes, salt, and pepper into the onion. Fold in shredded chicken and baby corn, then remove from heat.
- 3
Warm each tortilla over a gas flame or in a dry skillet for 10 seconds per side until pliable.
- 4
Spread 1/3 cup filling down the center of each tortilla, roll tightly, and arrange seam-side down in the baking dish.
- 5
Pour any remaining sauce over the top, sprinkle with cheese, and bake uncovered for 10 minutes until cheese melts and bubbles at edges.
- 6
Let rest 2 minutes, then serve hot.
Tools you’ll need
- 9x13-inch baking dish (or 12-inch cast-iron skillet)
- oven
- wooden spoon
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