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.
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. Open can of corn and reserve 1/4 cup of it for the top of enchiladas.
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.
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.
Stir together the remaining green enchilada sauce and heavy cream. Pour over the enchiladas. Cook, uncovered, for 30 minutes.
Take enchiladas out of oven and sprinkle with the remaining 1 cup cheese, 1/4 cup reserved corn, and chopped cilantro. Cook for 5-10 minutes or until cheese is melted. 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" tortillas.
Use leftover shredded chicken from taco night, a rotisserie chicken, or shredded chicken that you prepare ahead of time for the week.
The fiesta corn can be found by the other canned corn, usually at the top of the shelf. It's corn mixed with red and green peppers. It will specifically say 'fiesta corn' on the front.