Chicken and Corn Enchiladas

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

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

Directions

  1. 1 Heat oven to 375°F.
  2. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved