Sweet Corn and Chicken Enchiladas
These Sweet Corn and Chicken Enchiladas come together quickly with only 5 ingredients. The sweet honey corn is a perfect compliment to the savory enchilada sauce. These are great for any Mexican get together. I may earn commissions for purchases made through links on this post.
We have Taco Tuesday religiously every week. My kids hold me to it. They practically bounce in from school excited that it’s taco night. Unfortunately sometimes I’ve forgotten it’s Taco Tuesday and I don’t have all of the taco goods on hand. Which quickly morphs Taco Tuesday into Enchilada Tuesday. Oops. My kids didn’t mind at all when I brought these to the dinner table. Chicken, cheese, and sweet honey corn – they were delighted.
I’ve partnered with Green Giant™ Valley Fresh Steamers today for this quick and easy dinner. I have five kids so I obviously don’t spend a lot of time getting diner prepared because quite frankly, I don’t have it!
I love this Honey Roasted Sweet Corn because it has corn, red peppers, and a hint of honey for the perfect sweet/spicy combo. 
Mix it with some cheese, chicken, and a little bit of enchilada sauce and your filling is done. I like to cook a bunch of chicken at the beginning of the week for meals I have planned. It saves me a ton of time for busy nights. You could also use a rotisserie chicken here.
Fill your tortillas with about 1/2 cup of the mixture.
If you have little remnants of the filling left over, sprinkle it on top of the enchiladas. It gives the dish some color and gives an idea of what surprise waits inside!
Look how colorful and festive these look. My husband was sneaking the leftovers!
Be sure to enter Green Giant™ Sweepstake to win a week of free dinners prepared by a professional chef by posting your dinner ideas on your social media pages with the hashtag #GGReinventDinner.
This is a sponsored post for Green Giant™ Valley Fresh Steamers however thoughts and opinions are my own.
Sweet Corn and Chicken Enchiladas
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
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 1/2 cup of the enchilada sauce. Mix together well.
- Spoon about 1/2 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.
Looks great but I can’t eat enchilada sauce.
Do you think I could sub in sour cream on the inside and then just top with cheese?
Sure. it won’t have the same flavor/spice though.
I’ve never used green enchilada sauce but this looks like a great use for it! Yumm
Oh my gosh! This looks delicious! 😀
We’ve been working on making the transitions to more home cooked meals vs frozen/fast food. This is definitely going on our grocery list! Thanks for sharing
5 Kids? How do you do it? I look up to you! I have two and I feel like I am going to pull my hair out at times. But I love that you guys do Taco Tuesdays. I think I might have to start doing that, but maybe we’ll make it Mexican food Tuesdays. 🙂 And I will start it by making these enchiladas. They look delicious! Thanks
@Cyndi,
I pulled my hair out with two! It’s just gets to more hair pulling with more kids.
These were fantastic !! I roasted fahita veggies while I prepped this casserole n placed sour cream, salsa n sliced lettuce on the side for serving. I noticed in the recipe it calls for 2 ten oz cans of enchilada sauce … 1/2 cup used in the filling n the rest poured over the casserole b4 baking- but the pictures did not show that- just wondering why…….thank you!!!!!
I ended up adding some of the enchilada sauce to the filling after I took the pic. Sorry if that was confusing.
YUM! I put corn in almost every Mexican dish I cook. I’m kind of obsessed. These look amazing! Plus, I’m always looking for easy weeknight dinners. Pinning!
Oh yummy! Love the corn in these enchiladas. I bet the kids would love them too!
Would corn tortillas work just as well? I am definitely trying this recipe!
Coming from a Mexican household, corn tortillas are *meant* for enchiladas. If you mildly fry them before wrapping them around the filling and throwing them in the oven, it’ll have the most amazing crunch and they’ll hold their shape better. :3
(to fry, just put a good amount of oil in a pan–corn, vegetable–and then wait until they puff up, flip over, and then wait for 30 seconds or so, and it should be ready to cook with! you just want them soft. It’s a fantastic way to make your own taco “shells”, too, it’s how my family has always done it~!)
Yes, I know!! My family just prefers flour.
Yes, corn would be great!
Those sound super delish! What a great product because I don’t necessarily have time to roast corn for a week night dinner!!
Enchiladas are one of our favorite dinners right now but sometimes the same flavors get boring. I love the corn in this recipe. Such a good idea!