Corn Pop Enchiladas

Name: Corn Pop Enchiladas
Ingredients: 2 12 cups cooked chicken, shredded; 4 tablespoons butter; 2 tablespoons flour; 1 cup chicken broth; 1 cup heavy cream; 1 tablespoon olive oil; 12 red onion, finely chopped; 1 (14 1/2 ounce) can creamed corn; 1 (12 ounce) jarpickled sliced jalapeno peppers, finely chopped (reserve 16 slices for garnish if desired, leaving about one cup of chopped jalapenos); 8 large flour tortillas; 8 ounces monterey jack cheese, grated

11 ingredients

8 steps

Ingredients

2 12 cups cooked chicken, shredded
4 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream
1 tablespoon olive oil
12 red onion, finely chopped
1 (14 1/2 ounce) can creamed corn
1 (12 ounce) jarpickled sliced jalapeno peppers, finely chopped (reserve 16 slices for garnish if desired, leaving about one cup of chopped jalapenos)
8 large flour tortillas
8 ounces monterey jack cheese, grated

Directions

1

Preheat the oven to 350 degrees.
2

Melt butter in a bowl or glass measuring pitcher in microwave, about one minute on high.
3

Add flour and stir until smooth, then gradually add cream, stirring constantly.
4

Add broth and stir again.
5

Put back in microwave and cook uncovered on high for six to eight minutes or until thickened, stirring often.
6

In the meantime, heat olive oil in skillet and saute onion over medium heat until becoming see-through, approximately five minutes; turn off heat and stir in chicken, corn and jalapenos.
7

In each tortilla, place 1/8 of chicken filling; fold ends over and roll up, placing seam side down in a 9 x 13 casserole pan.
8

Pour sauce over filled tortillas and top with grated cheese; bake for 30 minutes; serve hot, garnished with sliced jalapenos.