Sweet Corn and Chicken Enchiladas

Name: Sweet Corn and Chicken Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 cups cooked and shredded chicken; 1 bag; 2 cups shredded Mexican blend cheese; 2 cans; 1 package; Optional salsa, sour cream, and guacamole for topping

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8 servings
Course
Main Course
Cuisine
Mexican

Sweet Corn and Chicken Enchiladas

Farrah Morgan

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These Sweet Corn and Chicken Enchiladas come together quickly with only 5 ingredients. The sweet honey corn is a perfect compliment to the savory enchilada sauce. These are great for any Mexican get together.

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Ingredients

Servings

2 cups cooked and shredded chicken
1 bag (11.8 oz Green Giant™ Seasoned Steamers™ frozen honey roasted sweet corn)
2 cups shredded Mexican blend cheese
2 cans (10 oz green enchilada sauce)
1 package (6-inch soft flour tortillas)
Optional salsa, sour cream, and guacamole for topping

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Instructions

Preheat the oven to 350 °. Spray a 13x9-inch baking dish with cooking spray.
Cook corn as directed on the bag.
In a medium bowl, add the chicken, corn, 1 cup of the cheese, and 1/2 cup of the enchilada sauce. Mix together well.
Spoon about 1/2 cup of the mixture down the center of a tortilla. Roll it up and place seam side down in the baking dish. Repeat with the remaining tortillas.
Pour the remaining enchiladas sauce on top of the tortillas. Sprinkle the remaining 1 cup of cheese on top.
Bake for 15-20 minutes or until cheese has melted and enchiladas are hot.
Top with salsa, sour cream, and guacamole for serving.