How To Make Chicken and Corn Enchilada Bake
Serve this hearty corn enchilada bake recipe mixed with chicken for a cheesy and warm dish to comfort you on busy days. Full of flavorful ingredients.
Preheat oven to 390 degrees F.
Pan fry onion and capsicums or peppers on a nonstick pan or skillet until onion becomes transparent.
Add the chicken and fry until browned. Pour the tomato soup or sauce over the chicken, reduce heat, cover pan, and allow to simmer until chicken begins to soften for about 20 minutes.
Add corn, stock powder, cumin, garlic, and paprika, and stir through the mixture.
Once the chicken is cooked, begin to layer your enchilada bake.
Spoon ⅓ of the chicken enchilada sauce into the base of a 12×7.5-inch ovenproof baking or casserole dish. Sprinkle ⅓ of the grated cheese over the chicken.
Place 5 halves of the tortillas over the cheese, overlapping them to cover as much of the cheese as possible.
Repeat layer with chicken or sauce, cheese, and tortillas with the final layer of chicken or sauce topped with remaining cheese.
Change oven settings to grill or broil on medium heat and place dish into the oven. Bake until cheese has melted and browned.
Allow cooling slightly before serving.
Serve with shallots or green onions, cilantro or coriander, and a dollop of sour cream.
- Calories: 519.15kcal
- Fat: 28.64g
- Saturated Fat: 13.13g
- Trans Fat: 0.05g
- Monounsaturated Fat: 9.82g
- Polyunsaturated Fat: 3.35g
- Carbohydrates: 36.58g
- Fiber: 3.40g
- Sugar: 8.24g
- Protein: 28.49g
- Cholesterol: 113.39mg
- Sodium: 879.37mg
- Calcium: 448.10mg
- Potassium: 647.05mg
- Iron: 2.43mg
- Vitamin A: 208.73µg
- Vitamin C: 42.39mg
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