Instructions

• Preheat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
• Cook the frozen corn according to the package directions and transfer it to a medium bowl.
• Open both 10-oz cans of green enchilada sauce. Measure out and set aside 1/2 cup of the sauce for the filling; keep the remaining sauce for the topping.
• In the medium bowl with the corn, add 2 cups cooked, shredded chicken, the reserved 1/2 cup enchilada sauce, and 1 cup of the shredded Mexican blend cheese. Mix until combined.
• If desired, warm the 6-inch flour tortillas briefly to make them more pliable. Spoon about 1/2 cup of the chicken–corn mixture down the center of a tortilla, roll it up, and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
• Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup shredded Mexican blend cheese evenly over the top.
• Bake uncovered for 15–20 minutes, or until the cheese is melted and the enchiladas are heated through.
• Serve hot, topped with salsa, sour cream, and guacamole if desired.