Green Chili Corn Chicken Enchiladas
Green Chili & Corn Chicken Enchiladas are an easy family dinner that uses convenient, simple ingredients, and they're ready for the dinner table in just 30 minutes. Creamy green chili enchilada sauce, tender chicken, fiesta corn, cheese, and flour tortilla make these a must-try chicken enchilada recipe.
Servings 8
Calories 426kcal
Ingredients
- 1 can (10 oz) green enchilada sauce
- 1 can (11 oz) fiesta corn drained
- 3 cups shredded chicken
- 2 cups shredded Colby Jack cheese divided
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 8 flour tortillas 8-inch size
- 1/3 cup heavy cream
- 2 tablespoons finely chopped cilantro
Instructions
- Heat the oven to 375°F. Spray a 9x13 baking dish with nonstick spray. Spread 1/4 cup of the green enchilada sauce into the bottom of the baking dish.1 can (10 oz) green enchilada sauce, 1 can (11 oz) fiesta corn
- Open the can of corn (drain extra liquid if necessary) and set aside 1/4 cup of the corn for later in the recipe.
- In a mixing bowl, combine the shredded chicken, the remaining fiesta corn in the can, 1 cup of the shredded cheese, cumin, and garlic powder. Mix together until evenly combined.3 cups shredded chicken, 2 cups shredded Colby Jack cheese, 1 teaspoon cumin, 1 teaspoon garlic powder
- Lay a tortilla on a cutting board and spoon a heaping 1/3 cup of the chicken filling into the center of the tortilla. Roll up and place seam-side down in the baking dish with the enchilada sauce on the bottom. Repeat with the remaining tortillas.8 flour tortillas
- Stir together the remaining green enchilada sauce and heavy cream. Pour it over top the enchiladas.1/3 cup heavy cream
- Cook, uncovered, for 30 minutes.
- Remove the pan from the oven and sprinkle the remaining 1 cup shredded cheese, the 1/4 fiesta corn (set aside form earlier), and the chopped cilantro over top the enchiladas.2 tablespoons finely chopped cilantro
- Place the pan back into the oven and cook for 5 minutes or until the cheese is melted.
- Serve warm with avocado slices, sour cream, chopped tomatoes, and any other toppings you prefer.
Video
Notes
- These are not spicy at all and perfect for kids (and adults). There are several ways to make them spicy if wanted; use a can of medium or hot green enchilada sauce, use shredded Pepper Jack cheese, garnish the enchiladas with sliced fresh jalapeños, add hot sauce and/or chili powder or cayenne red pepper to the chicken filling.
- I think the best cheese to use is Colby Jack cheese but other great choices include cheddar cheese, Monterey jack cheese, or a Mexican blend cheese.
- Don't substitute the heavy cream! You need the thickness and creamy texture that only heavy cream can provide.
- Use the 8" sized tortillas that usually come in an 8 pack. They are normally labeled as soft-taco size tortillas and are about 8 inches in diameter. You can use the ready-to-use packaged tortillas or use uncooked tortillas; you must cook the uncooked tortillas before adding the filling, rolling up, and baking them. Usually on a stove top until they're browned and cooked through.
- I love using a rotisserie chicken for this recipe. It's already seasoned well, super tender, and so convenient.
- The fiesta corn is a canned corn with red and green peppers added in. You will find it labeled as 'fiestas corn' with the other canned corn in the grocery aisle.
Nutrition
Calories: 426kcal | Carbohydrates: 33g | Protein: 25g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 79mg | Sodium: 944mg | Potassium: 265mg | Fiber: 2g | Sugar: 5g | Vitamin A: 697IU | Vitamin C: 1mg | Calcium: 285mg | Iron: 3mg