Red Corn Chicken Enchiladas Recipe

Cooking Instructions

1. 1

   Prepare the Filling

   In a large bowl, combine shredded smoked chicken, corn pudding, heavy cream, salt, and pepper. Mix until well combined.

2. 2

   Fill the Tortillas

   Lay out the tortillas and spoon an equal amount of the chicken mixture onto each tortilla. Roll them up tightly and place seam-side down in a baking dish.

3. 3

   Add Tomatillo Salsa

   Pour the tomatillo salsa evenly over the rolled enchiladas in the baking dish.

4. 4

   Bake

   Preheat the oven to 350°F (175°C). Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.

5. 5

   Prepare Green Beans

   While the enchiladas are baking, heat olive oil in a pan over medium heat. Add the trimmed green beans, season with salt and pepper, and sauté for about 5-7 minutes until tender.

6. 6

   Serve

   Once the enchiladas are done, remove from the oven, garnish with chopped cilantro, and serve with sautéed green beans on the side.