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  • 1 cup roasted green chiles or 3 (4-ounce) cans green chiles
  • 1/2 cup fresh cilantro
  • 3 large green onions, coarsely chopped
  • 2 garlic cloves
  • 1 lime squeezed
  • 1/2 cup heavy cream or cream cheese
  • 8 corn tortillas, warmed
  • 2 cups pulled chicken meat
  • 1 cup fresh corn kernels
  • 4 ounces shredded Mexican cheese, such as queso or Monterey Jack


  1. Preheat oven to 350F.
  2. Combine chiles, cilantro, green onions, garlic and lime juice in food processor and puree until almost smooth. Place in a skillet and heat until warmed.
  3. Add cream (or cream cheese) and whisk until smooth. Place a small amount of sauce in bottom of 9×13 pan or shallow gratin dish.
  4.  Layer tortillas, chicken, cheese, sauce and corn, ending with sauce and cheese. Cover and bake for 30 minutes or until heated through.
  5. Serve with a dollop of sour cream and salsa or fresh tomatoes, and rice.
Recipe by Jill Melton

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The recipe was originally published as Chicken and Fresh Corn Enchilada Bake on

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