ElizabethB
Legendary Member
I had left over roasted chicken thighs that I used for the stuffing.
INGREDIENTS
EVOO
2 skin on bone in roasted chicken thighs
2 cups Corn Maque Chouxx
1 cup small dice onions
1/2 cup small dice celery
1/2 cup small dice bell pepper
1/2 Jalapeno cored and minced
Corn Tortillas
1/2 cup shredded cheddar
1/2 cup shredded Monterey jack
Salt and pepper
Corn Mornay Sauce
METHOD
Heat oven to 350 degrees F.
Remove the skin from the chicken. Cut into small pieces
Cut the meat from the bones
In a hot skillet just brushed with EVOO cook the pieces of skin.
When crisp remove from pan and drain on paper towel. Salt. Try not to eat them all.
Add EVOO if more oil is needed to saute vegetables.
Saute onions and celery until tender.
Add bell pepper, chicken and corn.
Stir frequently until chicken and corn are heated through.
Stir in cheese and season with salt and pepper.
Line an oven safe dish with 4 Corn Tortillas. Fill each with the chicken corn mixture. Gently fold over. Corn tortillas do not fold as well as flour tortillas, they tend to break, does not matter. Top with Corn Maque Choux Mornay Sauce.
Bake until sauce is bubbly
Plate tortillas. Sprinkle additional shredded cheese on top and the crisp chicken skins.
Corn Maque Choux Mornay Sauce
You all know how to make a Mornay sauce. I used 1/2 cheddar and 1/2 Monterey Jack. Add a cup of Corn Maque Choux and blitz with an immersion blender. Add another 1/4 cup corn for texture. Adjust seasoning. Pour over enchiladas and bake.
INGREDIENTS
EVOO
2 skin on bone in roasted chicken thighs
2 cups Corn Maque Chouxx
1 cup small dice onions
1/2 cup small dice celery
1/2 cup small dice bell pepper
1/2 Jalapeno cored and minced
Corn Tortillas
1/2 cup shredded cheddar
1/2 cup shredded Monterey jack
Salt and pepper
Corn Mornay Sauce
METHOD
Heat oven to 350 degrees F.
Remove the skin from the chicken. Cut into small pieces
Cut the meat from the bones
In a hot skillet just brushed with EVOO cook the pieces of skin.
When crisp remove from pan and drain on paper towel. Salt. Try not to eat them all.
Add EVOO if more oil is needed to saute vegetables.
Saute onions and celery until tender.
Add bell pepper, chicken and corn.
Stir frequently until chicken and corn are heated through.
Stir in cheese and season with salt and pepper.
Line an oven safe dish with 4 Corn Tortillas. Fill each with the chicken corn mixture. Gently fold over. Corn tortillas do not fold as well as flour tortillas, they tend to break, does not matter. Top with Corn Maque Choux Mornay Sauce.
Bake until sauce is bubbly
Plate tortillas. Sprinkle additional shredded cheese on top and the crisp chicken skins.
Corn Maque Choux Mornay Sauce
You all know how to make a Mornay sauce. I used 1/2 cheddar and 1/2 Monterey Jack. Add a cup of Corn Maque Choux and blitz with an immersion blender. Add another 1/4 cup corn for texture. Adjust seasoning. Pour over enchiladas and bake.
