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Full of flavour, this Chicken and Corn Enchilada Bake is a cheesy and warm dish which makes it the perfect comfort food, full of everything your heart desires.
Well hello there you messy plate of messy-ness.
Chicken and corn are the perfect marriage. But. Chicken and corn and cheese and tortillas and cheese and red capsicums or peppers and cheese and some green onions and, well, cheese, are like the best food love affair that could ever exist besides lasagna, chocolate, brownies, cheesecake, and, ummm, food.
I must’ve been latina in a past life. Oh wait….I am latina. No wonder I love good food all the time.
Truth be told now… the family was all divided and confused about the dinner menu. Like I’m a 5 star chef at a restaurant waiting on orders. Funny stuff.
Half wanted lasagna. The other half wanted fajitas; enchiladas…you get my drift.
So fusing both together to make something sooooo outta this galaxy, I settled on this. Half enchiladas, half lasagna. Happy family. Happy whammily.
I have a story. Sit down and get your slippers. And a cafe. And a chocolate. We could be here awhiles.
Once upon a time, I went to South America in my full Aussie accent and my full Aussie transformed character. I had no idea what salsa was (well, the music, not the food of course) let alone Cumbia, Merengue, Mariachis. Nada. I was a dance/pop music dancer in love with Janet Jackson and her abs.
Anyway, walking on the street of somewhere in the middle of Argentina, three men started chasing me down the street, shouting stuff at me in Spanish I can’t repeat on my innocent and pure blog, but that’s not the worst part. My father was watching — and laughing. ‘Welcome to latin america, Karina.’ Oh hayyyyyy thanks for the heads-up DAD.
Yes my blood boiled. I didn’t think it was funny at.all. Because I wasn’t used to so much attention. Over here, men are a little more – well a lot more – reserved. Over there? Locos.
So, even though I never made it to Mexico, I can just imagine the loco-ness. The party atmosphere. The music. The people. And the food. As much as most of latinos hate to admit it — sometimes, all of us are exactly the same. Yeah some countries say we’re better than others, (for example: don’t ever tell a Chilean he/she looks like a Colombian, and vice-versa), but mostly when we hear a song shouting out for all latinos to jump and go more loco than we already are, you bet we all jump. Together. Unified.
And that’s what I love about my latino people.
So what the hell is the moral of my story. One day, I want to go to Mexico. To eat real tacos. Real fajitas. And real enchiladas.
Th End.
But in the meantime, this’ll do.
Thi’s’ll do me juuuuuust fiiiiyne.
Tender chicken and corn enveloped in a rich tomato sauce, layered with tortillas and melty cheese, and served with sour cream.
Is it bad that I’m eating a slice and typing at the same time? At 11:30 in the morning? No. I didn’t think so.
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Chicken and Corn Enchilada Bake
Ingredients
- 1 medium red onion chopped
- 1 medium red capsicum/bell pepper washed, deseeded and sliced
- 1 medium yellow capsicum/bell pepper washed, deseeded and sliced
- 1 lb chicken thigh fillets skinless and boneless, cubed or sliced
- 10 oz canned corn kernels washed and drained
- 1 tablespoon vegetable stock powder
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- 1 teaspoon sweet paprika
- 1 pinch Salt to season (only if needed to your tastes)
- 14 oz can condensed tomato soup or enchilada sauce
- 2 cups grated light/low fat Mozzarella cheese divided
- 5 regular sized flour tortillas cut in half to make 10 pieces
- 1 stem shallot/green onion finely chopped
- 1 handful fresh cilantro/coriander chopped, optional
Instructions
- Preheat oven to 200C℃ | 390℉.
- Pan fry onion and capsicums/peppers in on a nonstick pan/skillet until onion becomes transparent. Add the chicken and fry until browned. Pour the tomato soup/sauce over the chicken, reduce heat, cover pan and allow to simmer until chicken begins to soften (about 20 minutes). Add corn, stock powder, cumin, garlic and paprika, and stir through mixture.
- Once chicken is cooked, begin to layer your enchilada bake!
Layers:
- Spoon 1/3 of the chicken enchilada sauce into the base of a 30cm x 19cm (12" x 7.5") oven proof baking/casserole dish. Sprinkle 1/3 of the grated cheese over the chicken. Place 5 halves of the tortillas over the cheese, overlapping them to cover as much of the cheese as possible. Repeat layer with chicken/sauce, cheese, and tortillas; with the final layer of chicken/sauce topped with remaining cheese.
- Change oven settings to grill/broil on medium heat and place dish into the oven. Bake until cheese has melted and browned!
- Allow to cool slightly before serving. Serve with shallots/green onions, cilantro/coriander and a dollop of sour cream.
Notes
- Once the bake has cooled serve quickly to prevent soggy tortillas.
- When reheating left overs I prefer to use the oven for crispy results and even temperature throughout the serving (no cold middle).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love your recipes… Do you think it can be frozen?
This was greatttt.You have turned me one hell of a chef at a comfort of my home…..thanks you for all this amazing recipes… a little problem seems am losing my dinner out privileges hahahahha he kind of now criticising restaurant foods ooh that ooh this should be more that what we cooking at home…and i like that
Love that! Thank you Jenny!
Hello Karina,
Could I make this the night before and take to a party and reheat with the sternos? or I was thinking of your Creamy Tortellin Sausage soup which is best for a potluck night? Any of course any other suggestions Love all of your reciepes by the way refer all of my friends to your website!
Dawn
AW! Thank you so much! I really appreciate it! I am so glad that you love it and that you are sharing my recipes with others. Yes, you can make the night before. That sounds great! I hope that everyone enjoys it! Thank you for following along with me! XO
Very nice dish, and easy to make on a week night 🙂 thank you
Hi! Can’t wait to make this! Can I use boneless/skinless chicken breast instead of chicken thighs?
We don’t like dark meat in our family. Thanks!!!!!
Hi Heather! Yes breasts will be fine in this!
Made this for dinner tonight: it seemed quite light on sauce but fortunately it wasn’t at all dry. Ended up using around 1.3 lbs of chicken which could have accounted for the lack of sauciness. Overall a simple, easy recipe that made an excellent quantity and was delicious! The fiance cleaned his plate, and went back for seconds!
That’s so wonderful to hear! Thank you so much for commenting and letting me know the end result! I’m so happy you guys enjoyed it 🙂
I made this recipe tonight and it was so delicious! Even my husband loved it and he doesn’t enjoy eating dishes that include veggies in the recipe!
Wow that is SO AWESOME! Thank you for sharing this with me! I’m so happy he approved… Aw you just made my day….thank you! Xxx
This chicken enchilada bake is all I am craving right now – it looks SO cheesy and of course delicious.
Aw Thalia you’re so sweet to me! If we ever meet, I’ll cook you up a storm! Xx
Is it wrong to make this at 11pm? I would love to eat this right now. Can’t wait to try it! 🙂
Um…no, I believe 11pm is the perfect time for Cheesy baked anything Steph! 😉 Xx
This looks super fabulous and my boys would LOVE it. Planning to make this. After all the cookie baking. And chocolate treats. Then, I’m making this 🙂
That’s great to hear!~ Thank you so much for stopping by! I hope your boys enjoy this as much as my kids did!