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Corn Enchiladas

Corn Enchiladas

This recipe is a very old family recipe that I recently rediscovered. It’s tried and true! I don’t know how this recipe got lost, but it’s going to be a favorite again!

Once you find a great recipe, you have to make sure you hold onto it. That thought reminded me of “A Good Man is Hard to Find” sung by Bessie Smith.

Corn Enchiladas


  • 2 cups cooked chicken, diced
  • ¼ cup onion, diced
  • ½ cup red pepper, diced
  • 4 ounces cream cheese
  • 1 can cream of chicken soup
  • 1 cup water
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • 1 can (15 ounces) kernel corn
  • 1½ cups white cheddar or hot pepper cheese
  • 12 flour tortillas


  1. Preheat oven to 325 degrees.
  2. Dice cooked chicken. Dice onion and red pepper. Set aside.
  3. Combine cream cheese, soup, water, cumin, and chili powder. Drain corn and add to soup mixture.
  4. Grate cheese and add to soup mixture. Add onion, red pepper, and corn. Stir.
  5. Spray 9”x13” baking dish with cooking spray.
  6. Put ½ cup chicken filling in middle of each tortilla. Tuck one edge under filling then roll tortilla tightly.
  7. Put rolled enchiladas in dish.
  8. Bake uncovered for 10 minutes.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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