Chicken and Corn Tortilla Bake
A combination of fresh corn cut off the cob with cooked chicken in a creamy enchilada sauce. This great mix is layered on top of baked crisp corn tortilla's and topped with cheese. The dish goes in the oven until it bakes to perfection. This recipe is a favorite here at the cottage and we are happy to share it with you!
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How To Make Chicken and Corn Tortilla Bake
We start this recipe with 3 cups of corn cut off the cob.
Sauté the onions in olive oil, until the onions are clear.Add the corn and the salt and pepper. Cook the mix until the corn starts to turn slightly brown.
Pour in the enchilada sauce and taco seasoning. Add the cubed cream cheese and stir constantly until completely melted.
Add the cooked chicken and stir until completely mixed.
Simmer the mix for 15 minutes stirring occasionally.
In a 9X13 oil sprayed baking dish, place 6 cups crushed tortilla chips.
Spoon the chicken mixture over the crushed chips.
Top with the cheese mixture. Bake in a 350 degree oven for 20 to 25 minutes or until the cheese has melted. Garnish with fresh chopped green onions and fresh cilantro.Recipe Yield: 8
Chicken and Corn Tortilla Bake
A combination of fresh corn cut off the cob with cooked chicken in a creamy enchilada sauce. A Tex-Mex favorite!
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cups fresh corn, cut off the cob
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 ( 10 ounce) cans enchilada sauce
- 2 teaspoons Taco seasoning
- 8 (ounces) cream cheese room temperature, cubed
- 2 cups cooked chicken, chopped and shredded
- 6 cups baked corn tortilla chips, crushed
- 1-1/2 cups Mexican blend cheese
- Garnish fresh cilantro and fresh chopped green onions
Instructions
- In a large skillet heat t he olive oil and sauté the onion and the fresh corn. Cook until the onions are clear and the corn is slightly brown. Salt and pepper the mix.
- Pour in the enchilada sauce and add the taco seasoning, mixing well. Add the cubed cream cheese and stir constantly until melted. Add the cooked chicken and mix well until completely incorporated.
- In a 9X13 oil sprayed baking dish, place the crushed tortilla chips. Spoon the chicken enchilada mixture over the tortilla chips. Sprinkle the Mexican cheese mix on top of the casserole. Bake at 400 degrees for 20 to 25 minutes until the cheese is melted.
- Garnish with fresh chopped green onions, and fresh cilantro.
This is a delicious Tex-Mex casserole!
A creamy chicken, fresh corn and enchilada sauce topping on a crisp tortilla base.
Garnish with fresh chopped green onions and cilantro. Sliced avocado on the side.
I am so happy to see you here at the cottage today. It is our pleasure to welcome our friends to our table anytime. We always have room for one more at our table. You have a fantastic week and come back to see us real soon!Peace and JoyMiz HelenThis Post Will Be Shared With These Great
How To Make Chicken and Corn Tortilla Bake
We start this recipe with 3 cups of corn cut off the cob.
Add the corn and the salt and pepper. Cook the mix until the corn starts to turn slightly brown.
Pour in the enchilada sauce and taco seasoning. Add the cubed cream cheese and stir constantly until completely melted.
Add the cooked chicken and stir until completely mixed.
Simmer the mix for 15 minutes stirring occasionally.
In a 9X13 oil sprayed baking dish, place
6 cups crushed tortilla chips.
Spoon the chicken mixture over the crushed chips.
Top with the cheese mixture. Bake in a 350 degree oven for 20 to 25 minutes or until the cheese has melted.
Garnish with fresh chopped green onions and fresh cilantro.
Recipe
Yield: 8
Chicken and Corn Tortilla Bake
A combination of fresh corn cut off the cob with cooked chicken in a creamy enchilada sauce. A Tex-Mex favorite!
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cups fresh corn, cut off the cob
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 ( 10 ounce) cans enchilada sauce
- 2 teaspoons Taco seasoning
- 8 (ounces) cream cheese room temperature, cubed
- 2 cups cooked chicken, chopped and shredded
- 6 cups baked corn tortilla chips, crushed
- 1-1/2 cups Mexican blend cheese
- Garnish fresh cilantro and fresh chopped green onions
Instructions
- In a large skillet heat t he olive oil and sauté the onion and the fresh corn. Cook until the onions are clear and the corn is slightly brown. Salt and pepper the mix.
- Pour in the enchilada sauce and add the taco seasoning, mixing well. Add the cubed cream cheese and stir constantly until melted. Add the cooked chicken and mix well until completely incorporated.
- In a 9X13 oil sprayed baking dish, place the crushed tortilla chips. Spoon the chicken enchilada mixture over the tortilla chips. Sprinkle the Mexican cheese mix on top of the casserole. Bake at 400 degrees for 20 to 25 minutes until the cheese is melted.
- Garnish with fresh chopped green onions, and fresh cilantro.
This is a delicious Tex-Mex casserole!
A creamy chicken, fresh corn and
enchilada sauce topping on a crisp tortilla base.
Sliced avocado on the side.
I am so happy to see you here at the cottage today. It is our pleasure to welcome our friends to our table anytime. We always have room for one more at our table. You have a fantastic week and come back to see us real soon!
Peace and Joy
Miz Helen
This Post Will Be Shared With These Great
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This sounds amazing!
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