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5.0 from 6 votes

Sweet Corn and Chicken Enchiladas

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 350 °. Spray a 13x9-inch baking dish with cooking spray.
  2. Cook corn as directed on the bag.
  3. In a medium bowl, add the chicken, corn, 1 cup of the cheese, and 1/2 cup of the enchilada sauce. Mix together well.
  4. 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.
  5. Pour the remaining enchiladas sauce on top of the tortillas. Sprinkle the remaining 1 cup of cheese on top.
  6. Bake for 15-20 minutes or until cheese has melted and enchiladas are hot.
  7. Top with salsa, sour cream, and guacamole for serving.