Green chili chicken corn enchiladas are an easy family dinner that can be on the table in almost 30 minutes! Use leftover chicken or a rotisserie chicken, canned corn, cheese, and green chili enchilada sauce. Easy and simple ingredients for a delicious dinner.
This morning I had one of those “I-am-such-a-bad-parent-how-could-I-be-so-stupid” embarrassing mom moments. Which seem to happen quite frequently to me, haha 🙂
I was certain that my kids did not go back to school on Wednesday (from Spring Break). So this past Monday night I was trying to be the cool mom and I told them they could stay up late and we made plans for the next day to celebrate our last day of spring break. They were super excited and even more excited that they got to stay up until about 10:30.
My husband left for work the next morning and everyone was asleep. On his way he noticed a lot of school buses out and about, and then he checked the calendar and realized that they kids had school! It was Tuesday and here I was thinking they didn’t go back until Wednesday.
He came back home and woke everyone up. Needless to say, my kids were crying cause they were so tired, their eyes were red and puffy (from lack of sleep), and they were cranky because they realized that we couldn’t do our fun plans . It was just a rough day!
Mexican food is usually something that can cheer me up. I am a sucker for flour tortilla, rice, beans, cheese, tomatoes, avocados. Basically anything that you eat with Mexican food. I am a huge fan of it!
These green chili chicken corn enchiladas have so much good stuff in them and they’re really easy too. Use leftover chicken, a rotisserie chicken, or even leftover chicken from chicken tacos.
Add some shredded cheese, canned corn and roll it up in some flour tortillas. Now I know technically, these are not called enchiladas because they use flour tortillas…. but just work with me here 🙂 We prefer the flour tortillas but if you want corn tortillas then use those.
The stuffed enchiladas get smothered in an easy creamy green chili enchilada sauce and then topped with more cheese. Bake them up in the oven until they’re golden brown and the edges have just started to crisp up.
Serve with anything you want! We love some diced cilantro, avocado, and chopped tomatoes. My kids LOVE sour cream. Like really love it so much that they put a huge scoop of it on top of their enchiladas and they even eat it plain! Weird I know 🙂
Serve these green chili chicken corn enchiladas with some cilantro lime rice or this easy Mexican rice that I promise will turn out perfect each time!
Green chili chicken corn enchiladas are an easy family dinner that can be on the table in almost 30 minutes! Use leftover chicken or a rotisserie chicken, canned corn, cheese, and green chili enchilada sauce. Easy and simple ingredients for a delicious dinner recipe.
- 1 can (10 oz) mild green enchilada sauce
- 1 can (11 oz) fiesta corn (canned corn with red and green peppers)
- 3 cups shredded chicken
- 2 cups shredded Monterey Jack or Colby-Jack cheese
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 8 flour tortillas (medium-size, about 8"-9")
- 1/3 cup heavy cream
- 2 tablespoons chopped cilantro
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Heat oven to 375 degrees. Spray a 9x13 baking dish with cooking spray. Spread 1/4 cup of the green enchilada sauce into the bottom of the baking dish. Spread out. Open can of corn and reserve 1/3 cup of it for the top of enchiladas.
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In a mixing bowl, combine shredded chicken, the remaining fiesta corn, 1 cup of the shredded cheese, cumin, and garlic powder. Mix together until combined.
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Spoon a heaping 1/3 cup of chicken filling into the center of the tortilla. Roll up and place seam-side down in the baking dish. Repeat with remaining tortillas.
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Stir together the remaining green enchilada sauce and heavy cream. Pour over the enchiladas. Cook, uncovered, for 30 minutes.
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Take enchiladas out of oven and sprinkle with the remaining 1 cup cheese, 1/3 cup corn, and chopped cilantro. Cook for 5 minutes or until cheese is melted. Let sit for about 5-10 minutes before serving. Serve with all your favorite taco toppings.
Please use the heavy cream. No other milk will work as it will be too thin. You could just completely skip the heavy cream but it gives a wonderful, creamy flavor that can't be beat.
The tortillas come in an 8 pack and they are the medium-sized ones, about 8"-9" tortillas.
Use leftover shredded chicken from taco night, a rotisserie chicken, or shredded chicken that you prepare ahead of time for the week.
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