Sweet Corn and Chicken Enchiladas Recipe




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) green enchilada sauce
  • 1 package (6-inch) soft flour tortillas
  • (Optional) salsa, sour cream, and guacamole for topping
Sweet Corn and Chicken Enchiladas Recipe

INSTRUCTIONS:
  1. Preheat the oven to 350 °. Spray a 13x9-inch baking dish with cooking spray.
  2. Cook corn as directed on the bag.
  3. In a medium bowl, add the chicken, corn, 1 cup of the cheese, and ½ cup of the enchilada sauce. Mix together well.
  4. Spoon about ½ cup of the mixture down the center of a tortilla. Roll it up and place seam side down in the baking dish. Repeat with the remaining tortillas.
  5. Pour the remaining enchiladas sauce on top of the tortillas. Sprinkle the remaining 1 cup of cheese on top.
  6. Bake for 15-20 minutes or until cheese has melted and enchiladas are hot.
  7. Top with salsa, sour cream, and guacamole for serving.

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