Chicken and Corn Enchiladas

I often talk about food that won't have a lot of leftovers, or that will make an interesting array of leftovers.  But sometimes, there are times when I want leftovers.  That's when I turn to fantastically craveable food: food that re-heats perfectly, that holds well, and that you won't mind eating for a couple of days.  

For me, one of those foods are enchiladas.  This year, my family ate my mother's delicious enchiladas on Christmas Eve.  In a fit of homesickness, I ran to the store and bought everything I'd need to make them, apartment kitchen style.  I wanted to make chicken and corn enchiladas, so I used ground chicken and canned corn for simplicity.  It made a full tray of enchiladas that will sit in my fridge for whenever I need them over the busy weekend.

Chicken and Corn Enchiladas

Serves many.

Leftover Potential: Excellent.  Will provide up to 5 meals.

1 Tbsp oil

1/2 red onion, finely diced

2 cloves garlic, finely minced

1 bunch scallions, sliced on the bias

1 (15 oz) can corn

1/2 pound ground chicken

salt, as needed

pepper, as needed

1 tsp cayenne pepper

grated cheese, as needed

12 corn tortillas, or as needed ***

1 large can or 25 oz. homemade enchilada sauce

red onions, for garnish

scallions, for garnish

1.  Preheat the oven to 375 degrees.

2.  In a large pan, heat the oil over medium heat.  Add the onion, and cook until translucent.  Add the garlic, and cook until aromatic.

3.  Add the corn and cook until browning slightly.  Add the scallions, and cook until wilted slightly.

4.  Next, add the ground chicken.  Cook until browned and cooked through.  Season as needed with salt and pepper, and add the cayenne pepper.  

5.  Remove the chicken mixture from the heat.  Place a lice of filling into a corn tortilla.  Top generously with grated cheese, then wrap tightly and place onto a baking sheet.

6.  Continue this until all of the filling has been used, being careful to wrap the enchiladas as carefully as possible to keep the filling inside the tortillas.

7.  Top with the enchilada sauce, spreading a layer evenly over all enchiladas.  Top with more cheese.  

8.  Bake in the oven until sauce in bubbling, cheese is melted, and enchiladas are heated all the way through.  

9.  Serve on hot plates, garnished with red onions and scallions.

*** Flour tortillas can be easier to work with, because they roll a little bit better.  But I like the texture of corn tortillas, so I used them.  No matter which tortilla you use, it can help to heat the tortillas in a pan on the stovetop or in the microwave, which will soften them, making them easier to roll.