Creamy Corn Enchiladas
Enchiladas are a great make-ahead meal. After you assemble the casserole you can keep the casserole dish cool in the fridge until you’re ready to bake it. You can even freeze it, just make sure you leave enough time for it to thaw completely before you bake it.
4 tablespoons of butter
4 tablespoons flour
1 cup milk
2/3 cup chicken stock
1 ½ cups Monterey jack cheese, divided
¼ cup sour cream
2 cups of corn, divided (a kernels from about 4 ears of corn)
2 cups shredded chicken
½ of a small white onion, finely diced
1 jalapeno, finely diced (optional)
1 cup pepper jack cheese
8 12-inch flour tortillas
Cilantro, for garnish
Pickled or fresh sliced jalapeno, for garnish
Heat a medium sized sauce pot over high heat. Once hot, add the butter to melt. When the butter begins to foam, add the flour and whisk. Turn the heat to medium and continue to whisk for a minute or two. While whisking, add in the milk and chicken stock. Bring the liquid to a bubble and whisk in the 1 cup of the Monterey jack cheese and sour cream until smooth. Remove from heat and let cool for a few minutes.
Pour the cheese sauce into a blender and add half of the corn. Place the blender bowl onto the blender and place a kitchen towel on top of the blender to safely hold the lid on top of the blende while it blends. Carefully blend until smooth. Set aside.
In a medium sized bowl mix together the rest of the corn with the shredded chicken, onion, jalapeno, pepper jack cheese and 1 cup of the corny cheese sauce. Set aside.
Preheat the oven to 375.
To build the enchiladas, spray a 13x9 casserole dish with some cooking spray. Pour half of the left over corny cheese sauce mixture into the bottom of the dish and spread it around to coat the bottom. Lay a flour tortilla onto a work surface and place 1/3 cup of the chicken mixture into it. Using your hands, form the filling so that it is in a long, skinny mound that goes from one end of the tortilla to the other. Roll the tortilla up, leaving the ends open and place it into the casserole dish. Repeat with the rest of the tortillas.
Pour what’s left of the corny cheese sauce over the enchiladas. Place into the oven and cook covered for 30 minutes. After 30 minutes, remove the cover, top with cheese and bake for another 15 minutes.