Make-Ahead Meals: Lightened Up Tuna Noodle Casserole & Quick Sal…
Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…
How to Make a Strawberry Negroni | John Cusimano
How to Make Baked Fish with Bay and Breadcrumbs | Rachael Ray
Justin Long on Directing His First Movie, Lady of the Manor + Th…
Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …
How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone
How to Make Oven Fried Chicken
How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa
Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…
At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…
See Rachael's Italian Dream Home In First Look At New Facebook W…
How to Make Spinach Ricotta Gnudi with Tomato Sauce and Crispy G…
How To Make Chicken Cacciatore | Rachael Ray
We Tried The TikTok Watermelon Slicer
How to Make Roasted Eggplant, Pepper and Tomato Pasta | Rachael …
These make-ahead Creamy Corn Enchiladas from former culinary staffer Grant Melton make for a quick and easy weeknight meal.
"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."
For another creamy corn recipe, try this Creamy Corn Salad with Shrimp, Bacon + Jalapeño.
- 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
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.