These enchiladas are very yummy. And I came up with the recipe all by myself. I don't think that they're very authentically Mexican, but the flavors of the zucchini and corn are so good together. If you like them spicy get spicy enchilada sauce, if not, get the mild. 2 chicken breasts cooked and chopped (about 3-4 cups)
4 ears of corn, cut off cob, and milked
1 zucchini cut up and sautéed until cooked through and soft
2 tbsp minced dried onion rehydrated
1 lb Monterey jack cheese grated, divided
Salt and pepper to taste
1 can cream of chicken soup
8 ounces sour cream
1/4 cup half and half
28 oz can green chili enchilada sauce
10 large burrito sized flour tortillas
Combine chicken, corn and corn milk, zucchini, rehydrated onion, and ½ grated cheese, and salt and pepper to taste.
Combine enchilada sauce, half and half, sour cream and cream of chicken soup.
Spray large baking dish (11x17) with cooking spray.
Place small amount of sauce mix in bottom.
Fill tortillas very full, roll and place in row in pan.
Top with all enchilada sauce mix.
Use a spatula to let the sauce run between tortilla rolls.
Sprinkle cheese on top.
Cover with foil.
Bake at 375 degrees for 1 hour removing foil for last 15 minutes.
4 comments:
Looks good! I might just have to try them!
MMM... these look good! Now if you could only send them via cyber space. :)
Found you through Scalpel.
You may want to check out the blog that ate Manhattan.
TBTAM writes a great blog and loves to cook and puts up wonderful recipes along with stuff about her obgyn practice. I think she may just to gyno now though not sure.
those look delicious, I might have to make some enchiladas soon.
I kind of make mine like this too. Now I'm in the mood for mexican food.
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