Robbin Wagner bio image

2nd Place Winner

By Robbin Wagner

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Chipotle Chicken and Corn Enchiladas

"For this contest, I wanted to create a recipe that was simple with Mediterranean roots while adding my own spin of Mexican & Southwest influences using Sun Dried Tomatoes. Once I tasted the Sun Dried Tomato Chipotle Topper and Sauce I was drawn to the wonderful sweetness from the tomatoes, the highlights of smoky flavors and the hint of spiciness from chipotle peppers. Keeping the dish “simple”, I came up with Chipotle Chicken and Corn Enchiladas. Instead of using a traditional enchilada sauce, I created a Chipotle Red Sauce using Sun Dried Tomato Chipotle Topper and Sauce. For the enchilada filling, I used Bella Sun Luci Sun Dried Tomatoes Julienne Cut with Zesty Peppers to add a nice zest along with chicken, corn, cream cheese, cheeses and spices then wrapped it in a corn tortilla. To complete the dish, I topped the enchiladas with the Chipotle Red Sauce, cheese, cilantro and green onion.  A perfect family meal to start your own memories."

- Robbin Wagner, Second Place Winning Recipe in the 2020 Bella Sun Luci Annual Recipe Contest

Ingredients

  • 2 cups cooked chicken breasts, shredded
  • 1- 15.24 ounce can whole kernel corn, drained
  • ½ cup Bella Sun Luci Sun Dried Tomatoes Julienne Cut with Zesty Peppers, diced
  • 1-8 ounce cream cheese, softened
  • ¼ cup cilantro, finely chopped (reserve 2 tablespoons for garnish)
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ¾ tsp salt
  • ¼ teaspoon ground black pepper
  • ½ lime juiced
  • 1 cup Colby Jack cheese, shredded (reserve ½ cup for topping)
  • 1 cup Monterey Jack cheese, shredded (reserve ½ cup for topping)
  • 2 tbsp green onion, chopped
  • ¾ cups sour cream, optional
  • 1 lime cut into wedges, optional
  • 12 corn tortillas

Chipotle Red Sauce

  • 2 tbsp flour
  • 2 tbsp vegetable oil
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ½ tsp salt
  • 1 cup Bella Sun Luci Sun Dried Tomato Chipotle Topper Sauce
  • 1 cup chicken broth

Servings 6

Directions

  1. Preheat oven to 400 degrees.


Chipotle Red Sauce instructions:
 

  1. Place the flour and oil in a medium size sauce pan under medium heat.
  2. Whisk and cook the mixture until it starts to boil, then cook another minute or two to remove the flour taste.
  3. Whisk in the chili powder, cumin, garlic, onion powder, and salt until blended.
  4. While still whisking, add one cup of Bella Sun Luci Sun Dried Tomato Chipotle Topper Sauce and chicken broth to the pan.
  5. Bring to a boil then reduce the heat to low and simmer uncovered for 10 minutes or until slightly thickened. Set aside. 

Chicken filling instructions:

  1. In a large bowl, combine cream cheese, 2 tablespoons cilantro, chili powder, garlic powder, salt, pepper, and lime juice until well combined.
  2. Add chicken, corn, diced Bella Sun Luci Sun Dried Tomatoes Julienne Cut with Zesty Peppers, and ½ cup each Colby jack and Monterey jack cheese until combined.  


Assembly:

  1. Spray 13x9 inch baking pan with non-stick spray.
  2. Spread ½ cup of enchilada sauce onto the bottom of the pan. Place ¼ - ⅓ cups of the chicken filling on top each tortilla.
  3. Roll the corn tortilla up and place in the baking pan seam side down. Repeat for the remaining 11 tortillas.
  4. Top the rolled enchiladas with the remaining enchilada sauce, and ½ each of Colby jack and Monterey jack cheeses.
  5. Bake at 400 degrees, uncovered for about 20 minutes or until bubbly.


Before serving, garnish with 2 tablespoons each of cilantro and green onion. Serve with sour cream and lime wedges, optional.

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