Chicken Enchiladas with Spicy Corn Cream

Name: Chicken Enchiladas with Spicy Corn Cream
Prep time: 45 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 tablespoons vegetable oil; 8 corn tortillas; 1 chicken breast; 1 tablespoon butter; 1 can can of cream of sweet corn; 1/2 cups cow's milk; 2 tablespoons chipotle chile powder; 1 teaspoon salt; 1 cup Manchego cheese, grated

These delicious enchiladas are perfect for breakfast or a family meal. They are very creamy and have a spicy touch from the corn cream with chipotle peppers that makes them very different from any other enchilada. Give them a try!

Reviewed by Editorial Team of Kiwilimón

Published: 12-08-2016

Preparation

30 mins

15 mins

Low

Preheat the oven to 180°C (350°F). In a skillet, heat the oil over medium heat. Fry the corn tortillas for one minute until they soften but do not brown. Drain on paper towels. Assemble the enchiladas by filling the tortillas with the chicken, closing them, and securing with a toothpick if necessary. Place them in a baking dish and set aside. For the sauce, in a small pot, melt the butter and add Campbell’s® corn cream and milk, let it come to a boil and add the chipotles, mix and season. Pour the sauce and cheese over the enchiladas. Bake for 15 minutes or until the cheese melts and serve.