Sweet Corn and Chicken Enchiladas

Comforting enchiladas filled with shredded chicken, sweet corn, and cheese finished with enchilada sauce.

Prep Time15

Cook Time15

Total Time30

Servings: 8 servings

2 cups cooked shredded chicken
1 bag (11.8 oz) Green Giant Seasoned Steamers frozen honey roasted sweet corn cook according to package directions
2 cups shredded Mexican blend cheese divided (1 cup for filling, 1 cup for topping)
2 cans (10 oz each) green enchilada sauce use 1/2 cup in filling and the rest for topping
1 package (6-inch) soft flour tortillas
salsa optional, for topping
sour cream optional, for topping
guacamole optional, for topping

Preheat the oven to 350°F (175°C). Spray a 13x9-inch baking dish with cooking spray.
Cook the frozen honey roasted corn according to the package directions, then drain if needed and let cool slightly.
In a medium bowl, combine the shredded chicken, cooked corn, 1 cup of the shredded Mexican blend cheese, and 1/2 cup of the green enchilada sauce. Stir until well mixed.
Spoon about 1/2 cup of the chicken-and-corn mixture down the center of each 6-inch flour tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining 1 cup of shredded Mexican blend cheese on top.
Bake in the preheated oven for 15–20 minutes, or until the cheese is melted and the enchiladas are heated through.
Serve hot topped with optional salsa, sour cream, and guacamole.