Mexican

Chicekn and Corn Enchiladas is for Dinner.

Chicekn and Corn Enchiladas takes 30 minutes to prepare.

Chicekn and Corn Enchiladas takes 60 minutes to cook.

Chicekn and Corn Enchiladas makes 12 servings.

The ingredients for Chicekn and Corn Enchiladas are:

16 oz pre-cooked chicken breast strips
3 cup Sweet Corn, Fresh
12 Flour Tortillas - Mission Whole Wheat Tortillas
1 cup, chopped Onions, raw
2 tbsp ground cumin
2 cup Kraft Shredded 2% Mexican Four Cheese blend
2 cups Enchilada Sauce

Here is how you make Chicekn and Corn Enchiladas:

Cut the cooked chicken pieces into smaller bite size pieces. Saute the onion until soft, add the corn and heat. Mix in the cumin. Place about 1/3-1/2 cup of the mixture in the middle of a tortilla and roll it up. Place seam side down in a casserole dish. When all are rolled up, pour the enchilada sauce over the top evenly. Sprinkle the shredded cheese over all. Cover with aluminum foil and cook for 30 minutes in a 350 degree oven. Uncover and cook another 15 minutes (if heating from frozen., cook for 45 min covered then another 15 uncovered.) Let it sit a few minutes after removing from oven and enjoy!Serving Size: Makes 12 tortillaNumber of Servings: 12Recipe submitted by SparkPeople user SUEINWISCO.

The nutritional information for Chicekn and Corn Enchiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 291.2

• Total Fat: 8.1 g
• Cholesterol: 32.2 mg
• Sodium: 903.7 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 4.7 g
• Protein: 19.0 g

Chicekn and Corn Enchiladas is Mexican cuisine.

The dietary needs meet for Chicekn and Corn Enchiladas is Low Fat