Corn and Chicken Enchiladas Recipe | Pillsbury
Enjoy these cheesy enchiladas made using chicken, corn and salsa - a tasty Mexican dinner.
Ingredients
- 4 ears corn
- 2 tablespoons oil
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 1 jalapeño chile, seeded, minced
- 1 cup milk
- 1 teaspoon salt
- Reserved corn kernels
- 2 cups diced cooked chicken
- 4 oz. (1 cup) shredded Monterey Jack cheese
- 1 cup salsa
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 12 (6-inch) corn tortillas
- 2 tablespoons chopped fresh cilantro
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