Chicken and Corn Enchiladas

Want to switch up your average enchilada dinner? Try making some flavorful Chicken and Corn Enchiladas! Juicy chicken, gooey cheese and tender corn make this satisfying dish anything but boring—and it's ready to enjoy in under an hour. Corn lovers everywhere, this recipe is your jam!
Prep 20 Minutes
Total Time 50 Minutes
Servings 5

Ingredient List

  • 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
  • 1 can (11 oz) whole kernel corn with red and green peppers, drained
  • 2 cups shredded deli rotisserie chicken
  • 1 1/2 cups shredded Monterey Jack cheese (6 oz)
  • 1 cup shredded taco-flavored Mexican cheese blend (4 oz)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 2 tablespoons chopped fresh cilantro
Advertisement
Advertisement
Recipe Continues Below

Preparation

  1. Heat oven to 375°F.
  2. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish. Reserve 1/3 cup corn.
  3. In medium bowl, mix chicken, 1 cup of the Monterey Jack cheese, the Mexican cheese, remaining corn, cumin and garlic powder. Spoon about 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle remaining enchilada sauce over top.
  4. Bake uncovered about 30 minutes or until bubbly and lightly browned. Sprinkle enchiladas with remaining 1/2 cup Monterey Jack cheese, reserved corn and cilantro.

Expert Tips

  • For even more corn flavor, make these Chicken and Corn Enchiladas using corn tortillas instead. Microwave the tortillas in a damp paper towel for about 15 seconds to make them easier to roll.
  • Using rotisserie chicken is a great time saver, but you can use any shredded cooked chicken or turkey for this recipe.
  • Not a fan of cilantro? Use green onions to garnish your Chicken and Corn Enchiladas instead.
  • Like it hot? Top your Chicken and Corn Enchiladas with chopped fresh jalapeños or serve with your favorite hot sauce.

Nutrition

  • 2 Enchiladas Calories 470 (Calories from Fat 190);  Total Fat 21g (Saturated Fat 10g ,Trans Fat 1 1/2g);  Cholesterol 90mg;  Sodium 1380mg;  Potassium 125mg;  Total Carbohydrate 42g (Dietary Fiber 2g ,Sugars 2g);  Protein 27g
  • % Daily Value: Vitamin A 8%;  Vitamin C 0%;  Calcium 35%;  Iron 15%
  • Exchanges: 2 Starch;  1/2 Vegetable;  1 1/2 Lean Meat;  2 Fat
  • Carbohydrate Choice: 3
*Percent Daily Values are based on a 2,000 calorie diet

Ratings and Reviews

You may also like...

Advertisement