I’ve been making these enchiladas for about eight years now, originally from a recipe a college roommate’s mother sent along on an index card. The cream cheese in the filling was the thing that surprised me the first time, because it sounded wrong and then tasted right. It binds the chicken and corn into something cohesive rather than falling apart every time you cut into a roll. The red enchilada sauce works better here than green, which tends to get lost under the cheese. Two casserole dishes means this serves a crowd without much extra effort, and the leftovers reheat better than most casseroles because the cream cheese keeps everything from drying out overnight.
How to Make Chicken, Corn, and Bell Pepper Enchiladas
Cook the filling until the peppers are soft, not just warm
Five to seven minutes over medium-high heat, stirring occasionally, until the onion and bell pepper are genuinely soft. Undercooked vegetables in the filling stay a bit crunchy after baking and it throws off the texture of the whole thing.
Warm the tortillas before rolling
Cold tortillas crack when you try to roll them tight. Thirty seconds in a dry pan or a quick wrap in a damp towel and 45 seconds in the microwave makes them pliable enough to work with without tearing. 
Reserve some sauce for the top
Don’t mix all the enchilada sauce into the filling. Pour a layer over the rolled enchiladas before they go in the oven so the tops stay moist and the edges don’t dry out during the 30-minute bake.
Chicken, Corn, and Bell Pepper Enchiladas
Ingredients
- Cooking spray
- 3 tablespoons olive oil
- 1 large onion, chopped small
- 1 large green bell pepper, chopped small
- 1 teaspoon salt
- 3 large cloves garlic, crushed
- 4 oz (115 g) cream cheese (low-fat is fine)
- 3/4 cup (180 ml) milk (I used 1%)
- 2 cups red enchilada sauce
- 1 (15 oz/425 g) can whole-kernel corn, rinsed and drained
- 3-4 cups cooked, chopped chicken (about 3/4-1 lb)
- 8 oz (230 g) sharp cheddar cheese, shredded
- 8 large (10-inch) soft flour tortillas
- 3 scallions (white and green parts), thinly sliced
- Guacamole and/or sour cream, for serving (optional)
Instructions
- Preheat oven to 350F; lightly spray a 9 by 13-inch casserole dish and an 8 by 8-inch casserole dish with cooking spray and set aside for now.
- Heat the oil in a large, deep skillet over medium-high heat. Add the onion, green bell pepper, and salt, and cook until the veggies are softened, but not browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook 30 seconds, stirring constantly.
- Turn the heat down to medium and add the cream cheese, milk, and 3/4 cup enchilada sauce, stirring until the cream cheese is melted.
- Stir in the corn and chicken, and cook until warm throughout, about 3 minutes. Turn off the heat and stir in half of the shredded cheddar. Taste the mixture and add salt and black pepper as desired.
- Spread 3/4 cup of the chicken mixture slightly toward the lower 1/3 of a tortilla, leaving about 1/2-inch on both sides; wrap both sides over the center, wrap the bottom 1/3 of the tortilla over the filling, and continue rolling so you have a neat burrito-shaped package.
- Spread a thin layer of sauce in the bottom of both prepared casserole dishes (about 4 tablespoons in the large dish and 2 tablespoons in the small). Arrange the burrito-shaped enchiladas in the dishes (I fit 6 in the 9 by 13-inch dish, and put 2 in the 8 by 8-inch dish). Spread the remaining enchilada sauce on top, and top with the remaining shredded cheddar.
- Bake until the cheese is melted, about 15 to 20 minutes.
- Sprinkle on the scallion and serve hot, with guacamole and/or sour cream if desired.
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas for enchiladas?
Yes. Flour tortillas are more pliable and less likely to crack when rolling. Corn tortillas give a more traditional flavor but need to be softened in warm oil first.
Can I make these enchiladas ahead of time?
Assemble up to 24 hours ahead, cover tightly, and refrigerate. Bake directly from the fridge, adding about 10 minutes to the baking time.
Can I freeze chicken and bell pepper enchiladas?
Yes. Freeze before baking, tightly wrapped, for up to 3 months. Thaw overnight in the fridge and bake as directed.
What sauce works best for chicken corn enchiladas?
Red enchilada sauce is classic. A green tomatillo sauce also works well with corn and bell peppers. You can use store-bought or homemade.
How do I keep enchiladas from getting soggy?
Briefly fry or warm the tortillas before filling them so they form a barrier against the sauce. Do not add too much sauce inside the rolls; most goes on top.
