Mexican White Chicken Enchiladas with Chili Lime Corn-Off-The-Cobb

Serves 4

I admit that this calorie rich casserole is my favourite Mexican dish.  Enchiladas are tortillas (Mexican flat breads) filled with meat or vegetables and usually cheese and baked in a large dish topped with sauce.  In this case we will use chicken as a filling and top with a white sauce.  All that chicken, sour cream and grated Tex-Mex cheese make for one indulgently delicious, comforting meal.  This is actually a simpler, faster (ready in 45 minutes from start to finish, including baking time) and – believe it or not – a lower calorie version of the Pioneer Woman’s White Chicken Enchiladas.  While the original dish was tasty, It definitely didn’t need all that heavy cream or that much cheese and the addition of burrito seasoning gave this version that extra oomph and kick the original version was lacking.

I found that these enchiladas needed a side dish that perfectly balanced their ooey, gooey, soft, cheesiness with fresh, crispy, spicy, tangy goodness.  That’s when I came up with a dish inspired by the falvours of Mexico:  chili lime corn-off-the cob.  This dish is absolutely yummy and amazingly versatile and very easy to make and goes so well with the white chicken enchiladas that it must be tasted to be believed.  Let’s get started.

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Mexican White Chicken Enchiladas with Chili Lime Corn-Off-The-Cobb – Recipe

For Mexican White Chicken Enchiladas

Ingredients

  • 1 whole small rotisserie chicken, bones removed and shredded (or 2 1/2 cups of cooked, shredded chicken)
  • 3 Tbsp. butter, divided
  • 1 small white onion, diced small
  • 2 cans diced chilies
  • 2 Tbsp. burrito seasoning, divided (or other Mexican seasoning)
  • 2 cups chicken broth, divided
  • 2 Tbsp. heavy cream
  • 6 – 8 large tortillas (white or whole wheat would work)
  • 2 Tbsp. flour
  • 1 cup sour cream
  • 1 cups Tex-Mex cheese, grated (or equal parts Monteray Jack/Pepper Jack and cheddar cheese)
  • Salt, to taste
  • ¼ cup coriander, chopped (for garnish)

Chili Lime Corn-Off-The-Cobb

Ingredients

  • 2 cans of peaches and cream corn, rinsed and patted dry
  • 1/2 cup coriander, chopped and divided
  • 2 tsp. ground dry red chilies (more if you want it really spicy)
  • Salt. to taste
  • 1/2 lime, juiced (more to serve)

Instructions

  1. Heat 1/2 Tbsp. butter in a heavy bottom, non-stick pan on medium and add onions and 1 can of diced chilies and saute until soft and lightly browned.
  2. Add chicken, burrito seasoning sauté for another minute.  Season with salt if necessary.
  3. Add ½ cup of chicken broth, combine, stir in cream and let bubble.  Turn off heat and set aside covered.
  4. Heat large heavy bottom, non-stick pan on medium.  Melt rest of the butter and then whisk in flour to form roux, about 1 minute.
  5. Add rest of the chicken broth and whisk together well and bring to a boil and let thicken.
  6. Reduce heat to low and add sour cream and rest of the burrito seasoning and salt if necessary and cook until well combined and smooth, 1 – 2 minutes.  Set aside covered.
  7. Preheat oven to 350 degrees.  To assemble, spoon chicken mixture along the centre of each tortilla, top with a spoonful of grated Tex-Mex cheese, roll up each one tight and arrange, seam side down, in a 9×13 baking dish.  Continue until all chicken mixture is used up and baking dish is full.
  8. Spread the other can of diced chilies on top and pour sauce over and bake for 25 minutes.  Set oven to broil, remove dish from oven, top with rest of the grated Tex-Mex cheese and place back in the oven and broil for about 5 minutes until hot and bubbly.  Turn off oven, remove to table and let cool for a few minutes before serving.
  9. While the Mexican White Chicken Enchiladas are in the oven, heat 1/2 Tbsp. of butter over medium-high in a large, heavy bottom pan.
  10. Add corn and saute until warmed through and still crispy, 1 minute.
  11. Add half the coriander, ground dry red chilies and season with salt and mix until combined well.  Squeeze lime juice over and remove to serving dish.

Shred chicken using your stand mixer or using two forks:

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Make the chicken filling:

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  1. Heat 1/2 Tbsp. butter in a heavy bottom, non-stick pan on medium and add onions and 1 can of diced chilies and saute until soft and lightly browned.
  2. Add chicken, burrito seasoning sauté for another minute.  Season with salt if necessary.
  3. Add ½ cup of chicken broth, combine, stir in cream and let bubble.  Turn off heat and set aside covered.

Make the white sauce:

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  1. Heat large heavy bottom, non-stick pan on medium.  Melt rest of the butter and then whisk in flour to form roux, about 1 minute.
  2. Add rest of the chicken broth and whisk together well and bring to a boil and let thicken.
  3. Reduce heat to low and add sour cream and rest of the burrito seasoning and salt if necessary and cook until well combined and smooth, 1 – 2 minutes.  Set aside covered.

Assemble the enchiladas and bake:

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  1. Preheat oven to 350 degrees.  To assemble, spoon chicken mixture along the centre of each tortilla, top with a spoonful of grated Tex-Mex cheese, roll up each one tight and arrange, seam side down, in a 9×13 baking dish.  Continue until all chicken mixture is used up and baking dish is full.
  2. Spread the other can of diced chilies on top and pour sauce over and bake for 25 minutes.  Set oven to broil, remove dish from oven, top with rest of the grated Tex-Mex cheese and place back in the oven and broil for about 5 minutes until hot and bubbly.  Turn off oven, remove to table and let cool for a few minutes before serving.

Make the Chili Lime Corn-Off-The-Cobb:

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  1. While the Mexican White Chicken Enchiladas are in the oven, heat 1/2 Tbsp. of butter over medium-high in a large, heavy bottom pan.
  2. Add corn and saute until warmed through and still crispy, 1 minute.
  3. Add half the coriander, ground dry red chilies and season with salt and mix until combined well.  Squeeze lime juice over and remove to serving dish.

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Garnish both the Mexican White Chicken Enchiladas and the Chili Lime Corn-Off-The-Cobb with chopped coriander and serve with wedges of lime.  Thanks to my cousin Aarani for helping me with the prep for these dishes and for taking pics while I was making them.   You were a big help.

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3 thoughts on “Mexican White Chicken Enchiladas with Chili Lime Corn-Off-The-Cobb

  1. Pingback: Chicken Nachos | Silk Route Chef

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