I came up with this recipe this last week when I signed up to take dinner to a family in the ward. It is a knock out too. My kids loved it, I loved it. I only hope the family I made it for loved it too. We normally don't eat leftovers, but Beckham managed to finish them all off. Yup, they were that good!!
3 chicken breast cut into 1 inch cubes
2 ears of corn, with the corn cut off the cob
1 onion diced small
1 package cream cheese, cubed and at room temp.
1 can diced green chilies
1 tsp salt
1tsp pepper
4tsps chili powder
10 flour tortillas
1 can green chili enchilada sauce
1/2 cup shredded cheddar cheese
1. Preheat a large skillet over medium-high heat
2. add 1 tablespoon oil
3. In batches, add the chicken and cook until brown at edges
(you will need to add more oil for each batch)
4. Remove all chicken from skillet and set aside
5. Add onions and saute for about 3-4 minutes, just until they become soft
6. Add the fresh corn and saute for another 3-4 minutes
7. Sprinkle onions and corn with salt, pepper and chili powder
8. Add chicken back to pan
9. Add cream cheese and can of chilies, stir until cream cheese has complete melted and everything is combined
10. Grease a 9x13 baking dish
11. to each flour tortilla add about 2 big scoops of the chicken mixture, roll and place in dish
12. Cover all rolled tortillas with green enchilada sauce, top with 1/2 cup shredded cheddar cheese
13.Bake at 350 for 30-45 minutes until cheese is bubbly and golden!
This really is an excellent dish!
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