Corn & Jalapeno Enchiladas Verde

So sleepy.

I know moms out there are probably rolling their eyes at my childless carefree life, but I can promise you, I'm assuming that this constant state of exhaustion I've felt over the last few weeks is comparable to the worthwhile hell that motherhood seems to be.

I'm pretty much over all this working business.  I need less hours at the office.  I need less overnight shifts screwing up my sleep schedule.  Getting up at 06:20 this morning for a dentist appointment just about killed me.  I realized that it had been over a year since I'd seen that time without working the whole night up to it.  I practically fell asleep in the chair.  The drilling sound was faintly reminiscent of the sound of the fan I use to fall asleep at night/in the morning.

Speaking of the dentist, am I the only person in the world who absolutely LOVES going to the dentist?  I avoid any other kind of appointment, but getting my teeth done ranks up there with getting my hair done at the salon for me.

My dentist is super friendly and always concerned about comfort.  He insists on giving me breaks to relax even when I try to explain to him that I'm relaxed to the point of unconsciousness already.  I've never felt a single needle stick when he goes in with the numbing injection.  I'm already kind of excited for my next teeth cleaning!

Now that I'm free from the numbing agent, I'm ready to chow down.  After having Buffalo Chicken Enchiladas for dinner yesterday, and again for lunch today, I decided to try enchiladas with another of my favorite dips for dinner tonight.  So, I made this version with a base made of Jalapeno Popper Dip.

Yup.

One of the most delicious dips on the planet gets wrapped up and baked inside flaky, chewy tortillas...

So good.

A little spice and a whole lot of familiar, but distinctly unique flavor.  This version of your favorite enchiladas will be a welcome edition to your dinner rotation!













Corn & Jalapeno Chicken Enchiladas Verde

2 tbsp. olive oil
1/2 cup white onion, finely diced
1 cup corn, chopped
3 cups shredded rotisserie chicken
1 batch Jalapeno Popper Dip, uncooked (without bread crumb and butter topping)
1 cup Green Chile Sauce
8 large tortillas
Chopped cilantro for garnish


In a saute pan over medium heat, cook onions and corn in olive oil until onions and celery are tender.

Preheat oven 350F.

Mix the cooked veggies with the jalapeno popper dip.  Stir in 1/2 cup green chile sauce.

Spoon 1/8 of the mixture into the center of a tortilla and roll it up.  Place the tortilla in a greased 9x13 pan.

Repeat with the rest of the mixture and tortillas.

Pour the rest of the green chile sauce over the top of the tortillas.

Bake 20 minutes.

Garnish with chopped cilantro.