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.
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.


  • 1 Serving 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

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