- 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
INSTRUCTIONS:
- Preheat the oven to 350 °. Spray a 13x9-inch baking dish with cooking spray.
- Cook corn as directed on the bag.
- In a medium bowl, add the chicken, corn, 1 cup of the cheese, and ½ cup of the enchilada sauce. Mix together well.
- 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.
- Pour the remaining enchiladas sauce on top of the tortillas. Sprinkle the remaining 1 cup of cheese on top.
- Bake for 15-20 minutes or until cheese has melted and enchiladas are hot.
- Top with salsa, sour cream, and guacamole for serving.
Source: The Girl Who Ate Everything
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