Name: Sweet Corn and Chicken Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups cooked and shredded chicken; 1 bag Green Giant Seasoned Steamers frozen honey roasted sweet corn (11.8 oz); 2 cups shredded Mexican blend cheese; 2 cans green enchilada sauce (10 oz each); 1 package soft flour tortillas (6-inch); salsa (optional topping); sour cream (optional topping); guacamole (optional topping)

If you’re looking for a cozy, comforting dish that packs a flavorful punch, look no further than these Sweet Corn and Chicken Enchiladas. This recipe is an effortless way to combine the sweetness of honey-roasted corn with tender chicken, all enveloped in soft tortillas and smothered in a delicious green enchilada sauce. Perfect for a weeknight dinner or a gathering with friends, these enchiladas are guaranteed to be a crowd-pleaser. Let’s dive in!

Why It Works Every Time

The beauty of Sweet Corn and Chicken Enchiladas lies in their simplicity and adaptability. The combination of seasoned sweet corn and shredded chicken creates a lovely balance of flavors, while the creamy, cheesy topping brings everything together in a delightful, gooey embrace. Adding layers of green enchilada sauce adds depth, making each bite a taste sensation. Plus, these enchiladas can be customized with your favorite toppings, allowing everyone to personalize their meal. It’s a dish that delivers on taste without demanding hours of kitchen time.

What You’ll Gather

To make these mouthwatering Sweet Corn and Chicken Enchiladas, you will need the following ingredients:

2 cups cooked and shredded chicken
1 bag (11.8 oz) Green Giant Seasoned Steamers frozen honey roasted sweet corn
2 cups shredded Mexican blend cheese
2 cans (10 oz each) green enchilada sauce
1 package (6-inch) soft flour tortillas
Optional: salsa, sour cream, and guacamole for topping

Tools & Equipment Needed

Before you start cooking, gather the following tools and equipment:

Large mixing bowl: For combining the chicken, corn, and cheese.
9×13 inch baking dish: To assemble and bake the enchiladas.
Large spoon or spatula: For mixing and spreading ingredients.
Measuring cups: To ensure accurate ingredient quantities.
Oven: Preheat to get those enchiladas perfectly warm and bubbly.

Cook Sweet Corn and Chicken Enchiladas Like This

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). This ensures that your enchiladas will bake evenly and come out hot and bubbly.

Step 2: Prepare the Filling

In a large mixing bowl, combine the cooked and shredded chicken with the honey-roasted sweet corn and 1 cup of the shredded Mexican blend cheese. Mix well until everything is evenly distributed.

Step 3: Assemble the Enchiladas

Take a soft flour tortilla and spoon about 1/4 cup of the chicken and corn mixture onto the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas until all the filling is used.

Step 4: Add the Enchilada Sauce

Pour one can of the green enchilada sauce evenly over the rolled enchiladas in the baking dish. Make sure each enchilada is well covered to keep them moist while baking.

Step 5: Top with Cheese

Sprinkle the remaining cup of shredded Mexican blend cheese over the top of the enchiladas. This will create a deliciously cheesy crust as it bakes.

Step 6: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 7: Serve and Enjoy

Once baked, take the enchiladas out of the oven and let them cool for a few minutes. Serve with optional toppings like salsa, sour cream, and guacamole for a delightful finish.

Healthier Substitutions

If you’re looking to lighten up your Sweet Corn and Chicken Enchiladas or make them a bit healthier, consider these substitutions:

Use whole wheat tortillas for added fiber.
Swap out regular cheese for a reduced-fat cheese option.
Incorporate more vegetables, such as spinach or bell peppers, into the filling.
Use homemade enchilada sauce instead of store-bought to control the sodium content.

Chef’s Notes

Feel free to use rotisserie chicken to save time on cooking and shredding.
These enchiladas freeze beautifully! Assemble them, cover tightly, and freeze before baking. When ready to eat, bake from frozen but add an additional 10-15 minutes to the cooking time.
Experiment with different types of cheese, such as Monterey Jack or pepper jack, for a unique flavor twist.
Consider adding black beans or corn salsa to the filling for extra texture and flavor.

Meal Prep & Storage Notes

These Sweet Corn and Chicken Enchiladas can be made ahead of time, making them a great option for meal prep. Simply assemble the dish up to the baking step, cover tightly with plastic wrap or foil, and store in the refrigerator for up to 2 days. When ready to bake, remove the cover and follow the original baking instructions. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave for a quick and satisfying lunch or dinner.

The Last Word

Sweet Corn and Chicken Enchiladas are a delightful way to bring warmth and joy to your dinner table. With their combination of sweet and savory flavors, they are sure to impress your family and friends alike. The best part is that they are easy to prepare, making them a go-to recipe for any night of the week. Whether you’re a seasoned cook or just starting, these enchiladas are a delicious way to showcase your culinary skills.

Prepare to enjoy every last bite of these Sweet Corn and Chicken Enchiladas, as they bring smiles and satisfaction to your mealtime. So gather your ingredients, roll up those tortillas, and get ready for a hearty meal that’s sure to become a favorite. Happy cooking!