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Chicken and Corn Enchiladas

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  0 reviews
  • 20 min prep time
  • 50 min total time
  • 9 ingredients
  • 5 servings
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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.

Ingredients

1
can (10 oz) Old El Paso™ green enchilada sauce
1
can (11 oz) Green Giant™ 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

Steps

  • 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.
  • 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
Calories from Fat
190
% Daily Value
Total Fat
21g
33%
Saturated Fat
10g
50%
Trans Fat
1 1/2g
Cholesterol
90mg
29%
Sodium
1380mg
57%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
9%
Sugars
2g
2%
Protein
27g
27%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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