These mouthwateringly good enchiladas are the perfect dinner any night of the week. This dish packs a ton of flavor using our Cumin & Garlic Taco Seasoning for the perfect savory bite! Paired with savory white sauce, sweet corn, and spicy jalapeños for a balance of flavor.
2 Chicken Breasts
1 Cup Corn, fresh or frozen
2 Jalapeños, diced
2 Cups Monterey Jack Cheese, divided
2 Tbsp Flour
1 ½ Cups Chicken Broth
1 Cup Sour cream
8 Corn Tortillas
Heat oven to 400F and line a baking sheet with parchment paper. Rub chicken with 2 Tbsp rub and 2 Tbsp fiesta spice oil. Bake for 20 minutes or until done and shred with two forks. Turn down the oven to 375F.
In a bowl add chicken, corn, jalapeños, vinegar, and 1 cup monterey jack.
In a high sided saucepan heat 2 Tbsp olive oil then add flour, cook 2-3 minutes careful not to let roux brown.
Add chicken stock slowly while whisking and cook for another 2-3 minutes. Add in the sour cream and the remaining 1 ½ Tbsp of rub.
In a small skillet, heat 2 Tbsp of oil over medium, cook tortillas 2-3 minutes per side.
Add 2-3 Tbsp of filling into the tortilla and roll, placing the fold side down in the pan.
Pour sauce over tortillas and top with remaining cup of cheese. Bake for 25 minutes or until the cheese begins to brown.
Garnish with your favorite toppings such as cilantro, green onions, corn, red chiles, jalapeños, or salsa.