Chicken and Corn Enchiladas

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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

Directions

Notes

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Tips

Nutrition Information

Recipe Step Photos

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