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Homemade Sweet Corn and Chicken Enchiladas recipe photo

Sweet Corn and Chicken Enchiladas

These Sweet Corn and Chicken Enchiladas are a crowd-pleaser! Juicy chicken, sweet corn, and creamy sauce wrapped in soft tortillas.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked and shredded chicken use rotisserie chicken for convenience
  • 1 bag Green Giant Seasoned Steamers frozen honey roasted sweet corn 11.8 oz
  • 2 cups shredded Mexican blend cheese divided
  • 2 cans green enchilada sauce 10 oz each
  • 1 package soft flour tortillas 6-inch
  • optional toppings salsa, sour cream, guacamole

Equipment

  • Oven
  • Baking dish
  • Mixing Bowl
  • Spatula

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked and shredded chicken, honey-roasted sweet corn, and 1 ½ cups of the shredded Mexican blend cheese.
  3. Take a flour tortilla and spoon a generous amount of the chicken and corn mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
  4. Pour the green enchilada sauce evenly over the top of the enchiladas.
  5. Sprinkle the remaining ½ cup of shredded Mexican blend cheese over the enchiladas.
  6. Bake for about 25-30 minutes, or until the cheese is melted and bubbly.
  7. Let the enchiladas cool for a few minutes before serving. Top with salsa, sour cream, and guacamole as desired.

Notes

  • Feel free to add more vegetables like bell peppers or spinach to the filling.
  • These enchiladas are great for meal prepping!
  • Store leftovers in an airtight container for up to 3 days.