Recipes

Grant’s Creamy Corn Enchiladas

by Rachael Ray Show Staff 9:00 AM, September 16, 2016

Rachael Ray Show

Aired September 16, 2016

Serves 4

“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.”

Scroll down below to see how this recipe was made on Facebook Live.

Ingredients

4 tablespoons butter
4 tablespoons flour
1 cup milk
2/3 cup chicken stock
1 1/2 cups Monterey Jack cheese, divided 
1/4 cup sour cream
2 cups (from about 4 ears of corn) corn kernels, divided
2 cups shredded chicken
1/2 small white onion, finely diced
1 jalapeño, finely diced (optional)
1 cup pepper jack cheese 
8 12-inch flour tortillas
Cilantro, for garnish
Pickled or fresh sliced jalapeño, for garnish
 

Preparation

Heat a medium-size saucepot over high heat; add the butter to melt. When the butter begins to foam, whisk in the flour. Lower the heat to medium and continue to whisk for a minute or two. Whisk in the milk and chicken stock and bring the liquid to a bubble. Whisk in 1 cup of the Monterey jack cheese and the 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 a kitchen towel over the top of the blender to secure the lid then carefully blend until smooth. Set aside.

In a medium-size bowl, combine the rest of the corn with the shredded chicken, onion, jalapeño, pepper jack cheese and 1 cup of the corny cheese sauce. Set aside.

Preheat the oven to 375°F.

Spray a 13x9-inch casserole dish with cooking spray. Pour half of the leftover corny cheese sauce mixture into the bottom of the dish and spread it around to coat the bottom. Lay a flour tortilla on a work surface and spread 1/3 cup of the chicken mixture along the bottom third of the tortilla. 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 then cover the pan with foil. Bake for 30 minutes then remove the foil, top with remaining cheese and bake for another 15 minutes, until brown and bubbly.

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