Description
These Fire-Roasted Chicken Enchiladas combine smoky fire-roasted tomatoes and grilled corn for a flavorful twist on a classic Mexican dish. Tender cooked chicken is mixed with grilled corn, wrapped in soft flour tortillas, and smothered in a homemade enchilada sauce made from blended fire-roasted tomatoes and spices. Baked until bubbly and topped with melted cheddar cheese, this easy-to-make recipe serves up comforting, cheesy enchiladas perfect for a weeknight dinner.
Ingredients
Scale
Enchilada Sauce
- 1 (15-oz) can fire-roasted diced tomatoes
- ½ cup vegetable oil
- 2 Tbsp all-purpose flour
- 1 Tbsp chili powder
- 1 cup low-sodium chicken broth
- ½ tsp ground cumin
- ½ tsp garlic salt
- ½ tsp onion powder
Enchiladas
- 2 cups cooked chopped chicken
- 1 ear corn, grilled and kernels removed
- 2 cups shredded cheddar cheese
- 8 soft taco flour tortillas
Instructions
- Preheat Oven: Preheat your oven to 350 ºF and lightly spray a 9×13-inch baking pan with non-stick cooking spray to prepare for the enchiladas.
- Make Enchilada Sauce: Place the fire-roasted diced tomatoes in a blender and process until completely smooth without lumps, then set aside. In a large skillet over medium heat, warm the vegetable oil. Whisk in the all-purpose flour and chili powder to form a smooth roux. Gradually stir in the blended tomato puree and the chicken broth along with cumin, garlic salt, and onion powder. Whisk continuously and let the sauce simmer gently until it thickens slightly. Pour ½ cup of this sauce into the bottom of the prepared casserole dish.
- Prepare Filling and Assemble: In a bowl, combine the cooked chicken with the grilled corn kernels. Spoon a heaping ¼ cup of this chicken and corn mixture onto each flour tortilla and sprinkle with a generous amount of shredded cheddar cheese. Roll each tortilla tightly and arrange them seam-side down in the casserole dish over the sauce.
- Bake Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheddar cheese on top. Bake uncovered in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly throughout, signaling the enchiladas are perfectly cooked and ready to serve.
Notes
- Grill the corn on the cob until slightly charred for a smoky flavor before removing kernels.
- Adjust chili powder quantity for spiciness preference.
- Use cooked rotisserie chicken to save time.
- Serve with sour cream, chopped cilantro, or avocado slices for extra flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
