Owned by our farm families in New York & New England — Since 1919
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1 (14.5-ounce) can “no salt added” peeled whole tomatoes
1 cup frozen corn kernels
1 cup shredded or diced cooked skinless, boneless chicken breasts
2.5 ounces Cabot Sharp Extra Light Cheddar, grated (about 2/3 cup)
1/4 cup chopped fresh cilantro or parsley
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/3 cup fat-free refried beans
8 (6-inch) corn tortillas
.75 ounces Cabot Chipotle Cheddar or Cabot Extra Sharp Cheddar, grated (about 3 tablespoons)
1/3 cup Cabot Light Sour Cream
1 green onion, white and tender green parts, sliced
1. Preheat oven to 375°F. Coat baking dish with cooking spray.
2. Drain tomatoes, shaking off excess juice. Chop well and place in medium bowl. Add corn, chicken, Sharp Extra Light Cheddar, cilantro or parsley, cumin and oregano and mix together well.
3. Spread each tortilla with about 2 teaspoons of refried beans. Place some of chicken mixture down middle of each tortilla. Roll up tightly and place in row down center of prepared baking dish.
4. Bake for 20 to 25 minutes or until heated through. Sprinkle with Chipotle or Extra Sharp Cheddar. Top each enchilada with dollop of sour cream and sprinkle of green onions.