Cheesy Taco Enchiladas

I have another quick and easy recipe for you guys today! I absolutely love Mexican style food and when I can convince the family to eat it, it is a win-win in my book! This recipe was one I came up with using a bunch of stuff from the fridge/pantry that needed to go. The corn was leftover, the taco sauce was from another recipe, half full sour cream dish that was getting close to expiration...you get the point.

Fortunately, for this super simple throw together recipe, it turned out really well! Everyone deemed this a keeper and although you need to prepare part of it a few hours or better yet, the night before, it is seriously such a cinch to get into the oven for a fast weeknight meal.

I call an end piece! There is seriously nothing like the crunchy cheesy corner that forms on the corner of the pan. The end piece is the way to go. This crisp cheesy corner accompanies a soft, warm tortilla wrap filled with a creamy moist center. Out of bounds good! Give this one a try on a busy weeknight at home or for your next fiesta with friends! Don't forget the margs!

print this recipe here

2 boneless skinless chicken breast
1 ear of corn, cooked, removed from cob
8oz jar of green taco sauce
1/2 c. sour cream
salt & pepper
soft taco shells, either size
1 can of Rotel, drained
1 c. shredded monterey jack cheese
1 c. shredded cheddar cheese
fresh limes
chopped pickled jalapeno, optional
chopped cilantro, optional

Start by boiling the chicken breast in a saucepan with water over medium high heat. I cut the chicken breast in half and added a pinch of salt to the water. Boil for 10 or so minutes until the chicken is no longer pink inside. Let cool. Once the chicken is cool enough to handle, shred with your fingers or a fork.

Next, in a medium bowl combine chicken, corn (I used a leftover ear we had from a previous dinner), green taco sauce, sour cream, salt and pepper. Stir until just combined. Make this ahead of time so it can sit in the fridge for a few hours or overnight if possible!

The next day, stir the chicken mixture well as it will have become slightly watery overnight. Once you give it a good stir it will be moist and perfect for stuffing! Preheat oven to 375 and spray a 13x9 pan with nonstick cooking spray. Spoon the chicken mixture into the soft taco shells and roll. I only had the large burrito shells, so to make them a little easier to handle I just cut them down the middle and used half for each enchilada roll.  Just use whatever size you have on hand. Line the stuffed shells in the greased 13x9 pan. Top with the drained can of Rotel and shredded cheeses. Make sure you grate your own cheese here!! It will really make a difference. Right before I threw it into the oven I gave it a nice big squeeze of fresh lime juice. Bake at 375 for 25-30 minutes or until the cheeses are bubbly and golden brown around the edges. Serve this with another fresh squeeze of lime juice on top. If you like a little heat add some chopped jalapeno and because my Momma always said to eat my greens, a nice healthy sprinkle of cilantro.

Dig in!