"This is a super easy and flavorful Mexican dish. It is great topped with sour cream and chopped cilantro." — CARRIEANN23
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skinless, boneless chicken breast halves, cut into 1-inch cubes
1/2 (10 ounce) bag
frozen corn kernels
1 (19 ounce) can
green enchilada sauce
shredded Monterey Jack cheese
very, very good! I did not have any tortilla chips, so i used corn tortillas that I tore and placed in the baking dish. I had left over beans and rice so I threw them in the dish as well and baked. Thanks for a really tasty recipe!
Local groceries did not have chorizo, so I seasoned the chicken with cumin, coriander and such and proceeded. The middle chip layer is completely unecessary.
This one's a keeper! Used Queso Quesadilla Cheese (triple redundancy) and mixed it right into the sour cream and enchilada sauce mixture, then layered it with the rest of the ingredients. Didn't need any other tweaking, not even salt! P.S. No need to thaw the corn first. WE LOVED THIS DISH!
Delicious!! I made this before any reviews were made and WOW!! I made a few changes to the recipe - I used mozzarella instead of monterey jack and I made my own enchilada sauce so it was red not green. Very tasty and mexican. Leftovers were excellent the next day!
Aside from the instructions not specifying to thaw the frozen corn (which some may find confusing), this is outstanding! We love it and will make it many times over!
This was really good! I had some chicken and chorizo that I needed to use or toss and came across this recipe. I typically follow the recipe the first time I make something so I have a handle on what it is supposed to taste like, but I did have to make a few changes based on what I had on hand. I only had one can of enchilada sauce (10 oz) so I used some salsa verde that I had to make up the difference. I also used canned corn (drained) since I didn't have frozen. Next time I make this (and I WILL be!) I think I'll add some black beans in and then toss some green onions on top. Easy and tasty! Thank you Carrie Ann!
YUM! My husband came home from the grocery store one night with chorizo, I had no clue what to do with it. Found this recipe and couldn't wait to try it. I can't wait to eat leftovers for lunch tomorrow and I am not a leftover kind of person.
This is awesome! I added black beans with the corn the second time I made it and WOW what a difference it makes!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 234
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