Chicken and Corn Enchiladas

While fresh summer corn is available, I take every chance I get to put some in my meals. I stuff these enchiladas with a lot of chicken and corn. I think tender shredded chicken and sweet crisp corn go really well together.

Sometimes I make a vegetarian version with zucchini cubes browned in oil, instead of chicken. You can also add some beans for protein.

This is a super easy recipe that you can quickly put together for a week day dinner. If you want to make it even easier, just purchase a rotisserie chicken and use that instead.

Fresh Summer Corn and Chicken Enchiladas
(Inspired by Food Network)

For the Chicken:

· 2 cups chicken broth or water

· 1 teaspoon salt (if using water)

· ½ teaspoon pepper

· 3 sprigs cilantro

· 2 boneless, skinless, chicken breasts

For the Filling:

· 2 teaspoons olive oil

· 1 small onion, sliced

· 2 garlic cloves, minced

· 1 cup corn kernels, (from 2 ears of corn)

· 1 can (14.4 onz) Fire Roasted Diced Tomatoes with Green Chilies (I use Muir Glen)

· 1 teaspoon Chipotle Tabasco (optional)

· ½ teaspoon cumin

· ½ teaspoon garlic powder

· ½ teaspoon coriander

To Assemble:

· 1 can enchilada sauce (I like Hatch)

· 8 yellow corn tortillas

· ½ cup shredded cheese (I used half cheddar and half white cheddar)

· Cilantro, to garnish

· Sour cream, to serve

1. Poach the chicken: In a large pot mix the chicken broth, pepper, and cilantro and bring to a boil. Cut each chicken breast in half, lengthwise. Once the liquid is boiling, turn off the heat, add the chicken, and cover. Let stand, covered for 15 minutes. Remove the chicken from the liquid, and check that the chicken is not pink in the center. Shred the chicken, cover it to keep it moist, and set aside.

2. Make the filling: In a large skillet, heat 2 teaspoons olive oil over medium heat, cook the onions until they are soft. Then add the garlic and the corn, and cook for 2 minutes. Add the tomatoes, chipotle Tabasco (if using), and shredded chicken. Add the cumin, garlic powder, and coriander. Mix well. Season with salt and pepper to taste.

3. Assemble the enchiladas: Pour some of the enchilada sauce on the bottom of a casserole. Then pour the rest of the enchilada sauce into a shallow bowl. Dip each tortilla in the enchilada sauce, remove excess, stuff with filling, and place seam side down on the casserole dish. Repeat with all tortillas. Pour remaining enchilada sauce on top. Sprinkle with cheese. Bake in a pre-heated 325°F oven, for 10-15 minutes, until the sauce is bubbly and the cheese is melted. Garnish with cilantro, and serve with sour cream.