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Green Chili Corn Enchiladas | Enchilada Recipes | Chicken Recipes | Mexican Food | Easy Dinner Recipes | 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 #dinnerrecipes #easyrecipes #enchiladarecipes

Green Chili & Corn Chicken Enchiladas

Green Chili & Corn Chicken Enchiladas are an easy family dinner that can be on the table in almost 30 minutes! Use leftover chicken or a rotisserie chicken, canned fiesta corn, cheese, and green enchilada sauce.
Course Dinner
Cuisine Mexican
Keyword chicken enchiladas, green chili corn chicken enchildas
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 enchiladas
Calories 313kcal
Author Jessica


  • 1 can (10 oz) green enchilada sauce
  • 1 can (11 oz) fiesta corn drained
  • 3 cups shredded chicken
  • 2 cups shredded cheese
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 8 flour tortillas 8-inch size
  • 1/3 cup heavy cream
  • 2 tablespoons chopped cilantro for garnish, optional


  • Heat oven to 375°. 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. 



Green Enchilada Sauce : I use mild but feel free to use medium or hot for more spice. 
Shredded Cheese : I use Colby Jack but feel free to use any kind you like. Pepper Jack for some spice or Monterey Jack cheese are both great choices. 
Heavy Cream : 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. 
Tortillas : The tortillas come in an 8 pack and they are the medium-sized ones, about 8" tortillas. 
Chicken : Use leftover shredded chicken from taco night, a rotisserie chicken, or shredded chicken that you prepare ahead of time for the week. 
Fiesta Corn : The fiesta corn can be found by the other canned corn. It's corn mixed with red and green peppers. It will specifically say 'fiesta corn' on the front. Try to use this corn because it gives so much flavor to the enchiladas. 


Calories: 313kcal | Carbohydrates: 20g | Protein: 23g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 75mg | Sodium: 733mg | Potassium: 204mg | Fiber: 1g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 2mg