Sunday, July 8, 2012

Make Ahead Sunday: Chicken Enchiladas with Corn & Peppers

before baking
after baking

2 cups diced rottiserie chicken
1 Tbsp olive oil
1/4 cup diced red onion
1/2 cup diced peppers (I used a combination of bell and banana from our garden, but you could use poblano or some other mild variety)
1 cup grilled corn (when we grill it, we make enough to store some in the freezer so we usually have it around)
13 corn tortillas
1 container crema mexicana agria (usually found in the cheese section, substitute sour cream if you can't find it)
1 cup salsa verde
1/2 cup cilantro
2 cups cheese (cheddar or jack)

Saute onion and peppers over low/medium heat until tender (about 7 minutes).  Mix with chicken and corn. Season with salt and pepper.

Combine crema mexicana, salsa and cilantro.  Use hand blender or food processor to puree. 

Spray a 9x13 baking dish with cooking spray then drizzle a small amount of sauce (~1/2 cup).  Microwave tortillas for 1 minute to make them more flexible.  Take a small amount of the filling (about 1/4 cup) and add to middle of each tortilla.  Add to the baking dish forming 1 row of 8 and 2 rows of 2 (longways) - I usually fill the space between the 2 sets of 2 with 1/2 an enchilada. 
Top with sauce then cheese. Freeze or keep in the refrigerator to make ahead.

On the night you're ready to serve, heat over to 375 - bake ~30 minutes covered and 30 minutes uncovered (or until cheese is bubbly and the dish is heated through).

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