Ingredients
Units
Scale
- 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.