Sweet Corn and Chicken Enchiladas

If you’re looking for a deliciously comforting meal that’s sure to please the whole family, look no further than these Sweet Corn and Chicken Enchiladas! Bursting with flavor and packed with savory goodness, these enchiladas combine tender shredded chicken, sweet corn, and melty cheese, all wrapped up in soft flour tortillas and smothered in a delightful green enchilada sauce. This recipe is not just easy to prepare but also perfect for meal prep or a cozy dinner any night of the week.

Top Reasons to Make Sweet Corn and Chicken Enchiladas

– **Flavor Packed:** The combination of sweet corn, chicken, and a zesty green enchilada sauce creates an explosion of flavor in every bite.
– **Quick and Easy:** With simple ingredients and straightforward steps, you can have this meal on the table in no time.
– **Family Friendly:** Kids and adults alike will love these enchiladas, making them an ideal dinner option for families.
– **Versatile:** You can customize the recipe by adding your favorite toppings or sides, and it’s easy to adjust for dietary preferences.
– **Make Ahead:** These enchiladas are perfect for meal prep. Make a batch ahead of time and freeze for later!

Gather These 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 toppings: salsa, sour cream, and guacamole

Equipment Breakdown

• Large mixing bowl: For combining the chicken, corn, and cheese.
• 9×13 inch baking dish: To bake the enchiladas in.
• Skillet: For heating up the tortillas, if desired.
• Spatula: To help you mix and layer your ingredients.
• Oven: To bake the enchiladas until bubbly and golden.

From Start to Finish: Sweet Corn and Chicken Enchiladas

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This will ensure it’s hot and ready for your delicious enchiladas.

Step 2: Prepare the Filling

In a large mixing bowl, combine the shredded chicken, frozen honey roasted sweet corn (no need to thaw), and 1 cup of the shredded Mexican blend cheese. Stir until everything is thoroughly mixed.

Step 3: Prepare the Tortillas

If you prefer, warm the flour tortillas in a skillet over medium heat for about 30 seconds on each side. This makes them pliable and easier to roll.

Step 4: Assemble the Enchiladas

Pour about half a can of green enchilada sauce into the bottom of your 9×13 inch baking dish, spreading it evenly. Take a tortilla, spoon some of the filling mixture into the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 5: Add More Sauce

Once all the enchiladas are in the dish, pour the remaining green enchilada sauce over the top. Sprinkle the remaining 1 cup of shredded cheese all over the sauce.

Step 6: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 7: Serve

Once your enchiladas are out of the oven, let them cool for a few minutes before serving. Top with salsa, sour cream, and guacamole if desired, and enjoy your Sweet Corn and Chicken Enchiladas!

Low-Carb/Keto Alternatives

• Use cauliflower rice instead of tortillas for a low-carb version.
• Opt for a low-carb tortilla, such as those made from almond flour or coconut flour.
• Replace the corn with diced bell peppers or zucchini to cut down on carbs.
• Use shredded cheese with a higher fat content for a keto-friendly option.

Errors to Dodge

• Overfilling the tortillas can make them difficult to roll. Stick to a moderate amount of filling.
• Skipping the warming step for the tortillas can lead to cracking when you roll them.
• Not covering the dish with foil during the first part of baking can cause the cheese to burn.
• Using too much sauce or cheese can make the enchiladas overly soggy. Balance is key!

Refrigerate, Freeze, Reheat

These Sweet Corn and Chicken Enchiladas are perfect for make-ahead meals. If you have leftovers, simply allow them to cool completely before storing. You can refrigerate them in an airtight container for up to 3 days or freeze them for up to 3 months. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, about 20-25 minutes if frozen or 10-15 minutes if refrigerated.

Questions People Ask

Can I use fresh corn instead of frozen?

Absolutely! Fresh corn can be used in place of frozen. Just make sure to cook it briefly before mixing it with the chicken and cheese.

Can I make these enchiladas spicy?

Yes! You can add diced jalapeños or use a spicier enchilada sauce to amp up the heat.

What can I do with leftover chicken?

Leftover rotisserie chicken works great in this recipe! Just shred it up and use it as directed.

Can I use a different type of cheese?

Definitely! Feel free to experiment with other cheeses like cheddar, pepper jack, or even cream cheese for a richer flavor.

Serve with These

• Homemade Salsa
• Sour Cream
• Guacamole
• Black Bean Salad

Final Thoughts

Sweet Corn and Chicken Enchiladas are a delightful way to bring the flavors of Mexico to your dinner table. They’re fun to make, easy to customize, and downright delicious! Whether you’re cooking for a family dinner or prepping for the week ahead, these enchiladas are sure to become a favorite. Enjoy every bite of this hearty and satisfying meal, and don’t forget to add your favorite toppings for that extra zing!

The recipe for Sweet Corn and Chicken Enchiladas is not only about the delightful flavors but also about bringing loved ones together around the dinner table. With its comforting ingredients and simple preparation, it’s a dish that can be cherished and enjoyed by everyone. So gather your ingredients and get ready to create a meal that’s as enjoyable to eat as it is to make!