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250ml Mexican Street Corn Infused Olive Oil Blend – flavorful elote infusion
Garden Infuzions

Chicken Enchiladas with Mexican Street Corn Infused Olive Oil

Tender chicken, warm enchilada sauce, and a bright street-corn finish come together in these cozy enchiladas with a lively Garden Infuzions twist.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons Mexican Street Corn Infused Olive Oil Blend
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 cup frozen corn thawed
  • 1 10-ounce can enchilada sauce
  • 1/2 cup sour cream
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 8 medium flour tortillas
  • 1/4 cup chopped fresh cilantro
  • 1 lime cut into wedges

Equipment

  • 1 Large skillet for cooking the filling
  • 1 9x13-inch baking dish lightly greased
  • 1 mixing spoon for stirring filling
  • 1 Cutting board for chopping onion and cilantro
  • 1 Chef Knife for prep

Method
 

Instructions
  1. Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Season the chicken with salt, black pepper, cumin, and garlic powder.
  3. Heat 1 tablespoon of the Mexican Street Corn Infused Olive Oil Blend in a large skillet over medium heat. Cook the chicken until browned and cooked through, about 6 to 8 minutes per side depending on thickness. Transfer to a plate and shred when cool enough to handle.
  4. Add the remaining 1 tablespoon of the blend to the skillet. Cook the onion until softened, then stir in the garlic and corn and cook for 1 minute more.
  5. Stir in the shredded chicken, half of the enchilada sauce, and the sour cream. Cook just until everything is well coated and warmed through.
  6. Spread a thin layer of the remaining enchilada sauce in the bottom of the baking dish.
  7. Spoon the chicken filling down the center of each tortilla, top with a little Monterey Jack cheese, roll tightly, and place seam-side down in the dish.
  8. Pour the remaining sauce over the top and finish with the cheddar and remaining Monterey Jack cheese.
  9. Bake uncovered for 20 to 25 minutes, until the cheese is melted and the edges are bubbling.
  10. Rest for 5 minutes, then top with cilantro and serve with lime wedges.

Notes

For softer enchiladas, cover the dish loosely with foil for the first 15 minutes of baking, then uncover to brown the cheese. If using leftover cooked chicken, skip the skillet chicken step and warm it with the onions, corn, and sauce.

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