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Chicken and Corn Enchiladas
Source: dLife

A baked Mexican style dish with chicken, corn, tortillas, and spicy sauce.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 265.5
Total Carbs 34.0 g
Dietary Fiber 1.4 g
Sugars 7.1 g
Total Fat 7.1 g
Saturated Fat 2.3 g
Unsaturated Fat 0.3 g
Potassium 0.0 mg
Protein 16.7 g
Sodium 915.9 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Meat , 2 Starch , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat the oven to 350 degrees. Coat two 13 x 9 x 2 inch baking dishes with nonstick cooking spray.
  2. In a large bowl, mix together the chicken, red onions, corn, 1 cup of cheese, the sour cream, cumin, and chili powder. Season with salt and pepper if desired.
  3. In another large bowl, mix together the salsa and enchilada sauce.
  4. Coat a medium skillet with nonstick cooking spray and set at high heat. Add 1 tortilla to the skillet and heat each side for about 10 seconds.
  5. Spoon a heaping 1/3 cup of the chicken filling into the center of the tortilla. Roll up and place seam side down. Repeat step with remaining tortillas.
  6. Spoon the salsa and enchilada sauce over the filled enchiladas. Sprinkle with the remaining 1 cup of cheese.
  7. Cover the baking dishes with foil and bake for 30 to 40 minutes. Uncover and sprinkle with green onions. Serve immediately.

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