Chicken and Corn Enchiladas

Chicken and Corn Enchiladas

Try this delicious take on an enchilada; they come to the dinner table in no time, and the whole family will love the flavor the corn brings. By Betty Crocker Kitchens
Prep 20 Minutes
Total 50 Minutes
Servings 5

Ingredient List

  • 1 can (10 oz) Old El Paso™ green 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 & fajitas (10 tortillas; 6 inch)
  • 2 tablespoons chopped fresh cilantro
Recipe Continues Below


  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

  • If you love the taste of corn, make these enchiladas with corn tortillas. Microwave them in a damp paper towel about 15 seconds to make them easier to roll.


Calories470(Calories from Fat190),Total Fat21g(Saturated Fat10g,Trans Fat1 1/2g),Cholesterol90mgSodium1380mgTotal Carbohydrate42g(Dietary Fiber2g Sugars2g),Protein27g;% Daily Value*:Vitamin A8%;Vitamin C0%;Calcium35%;Iron15%; Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices:3
*Percent Daily Values are based on a 2,000 calorie diet.

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