South of the Border…

I just knew Mexican food was not for me. Who in their right mind would want to burn their mouth with jalapeno’s? And refried beans looks like baby poop. And remember I was born and raised on good old potatoes – what is this rice stuff all of a sudden?

Well, thank goodness I’ve changed my ways. I now love just about everything Mexican including a good mouth cleansing with some spicy jalapeno peppers! But somehow, Mexican food was something I ordered when I went out, never trying to make it at home… that is until the other day. I subscribe to a site called “One good thing by Jillee”. It’s a site that sends out blasts on all sorts of topics, from how to make homemade soap to getting out those nasty stains to how to fix those too tight shoes.

Lo and behold, the other day I got an email from the site with a quick and easy recipe for sweet corn chicken enchiladas. It seems the author adapted it from a recipe she found on Lovely Little Snippets. Instead of making homemade enchilada sauce, she used store bought, and substituted rotisserie chicken instead of cooking the chicken herself.

I was intrigued. So I decided to jump into the deep end of the pool and try them. To my surprise, they were rather good. The next time I try them I will add some jalapenos to the mixture to spice them up a little bit. I had some frozen chicken breasts so I did cook them to use in the recipe. I used a Mexican blend cheese inside the tortilla and for the last ten minutes added a queso cheese on top. But you can do whatever is easiest for you. Here’s the recipe. Enjoy!

Chicken corn enchiladas

Chicken corn enchiladas

Chicken Enchiladas

  • Servings: 4-6
  • Difficulty: Easy
  • Print


12 tortillas (the recipe called for corn but I used flour)

2 cups shredded cooked chicken

2 cups frozen sweet corn

2 cups shredded cheese (I used a mexican blend and added a queso cheese on the top)

1 large can of enchilada sauce (19 ounces)

sour cream and guacamole (for serving if desired)


In a bowl, mix the shredded chicken, corn and 1 cup of cheese. Pour approximately 1/2 cup of the enchilada sauce on the bottom of a 9 x 13 casserole dish. Wrap the tortillas in a damp paper towel and microwave for 30 seconds to 1 minute to soften. (30 second did the trick for the flour tortillas). Fill them with the chicken and corn mixture and roll them up. Place each rolled tortilla seam side down in the casserole dish. Repeat with all the tortillas and then pour the remaining enchilada sauce on top. Bake at 400 degrees for 20-25 minutes, then remove the pan from the oven and top with cheese. Put it back in the oven just until the cheese melts and then take it out and let it sit for 5-10 minutes before serving. It will be VERY hot. Garnish with sour cream and guacamole.

This makes divine left overs as well. Try it, and let me know what you think.