Sweet Corn and Chicken Enchiladas
These Sweet Corn and Chicken Enchiladas are a flavor explosion! Packed with chicken, sweet corn, and cheese, they're perfect for family dinner.
Equipment
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Skillet
- Spatula
- Oven
Ingredients
- 2 cups cooked and shredded chicken
- 1 bag Green Giant Seasoned Steamers frozen honey roasted sweet corn
- 2 cups shredded Mexican blend cheese
- 2 cans green enchilada sauce
- 1 package soft flour tortillas 6-inch
- Optional toppings salsa, sour cream, and guacamole
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, frozen honey roasted sweet corn, and 1 cup of the shredded Mexican blend cheese. Stir until everything is thoroughly mixed.
- If you prefer, warm the flour tortillas in a skillet over medium heat for about 30 seconds on each side.
- Pour about half a can of green enchilada sauce into the bottom of your baking dish. 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.
- 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.
- 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.
- Let the enchiladas cool for a few minutes before serving. Top with salsa, sour cream, and guacamole if desired.
Notes
- These enchiladas are great for meal prep; freeze for later!
- Experiment with different toppings for variety.
- Use fresh corn if desired, just cook it briefly first.