Sweet Corn and Chicken Enchiladas

These Sweet Corn and Chicken Enchiladas are comfort food with a bright, slightly sweet twist. Tender shredded chicken folds into honey-roasted sweet corn and melty Mexican blend cheese, all wrapped in soft flour tortillas and drenched in green enchilada sauce. The dish is easy enough for a weeknight but special enough for company. This recipe uses two cups of cooked, shredded chicken and a convenient bag of Green Giant™ Seasoned Steamers™ frozen honey roasted sweet corn for a fast, flavorful filling.

Why you’ll love this recipe

There’s something about the combination of sweet corn and tangy green sauce that makes these enchiladas irresistible. The corn adds a pop of color and natural sweetness that balances the savory chicken and cheese. Using pre-seasoned frozen corn and ready-made enchilada sauce keeps the prep time short without sacrificing flavor. These enchiladas come together quickly, bake to bubbling perfection, and reheat beautifully for leftovers.

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 each) green enchilada sauce
• 1 package 6-inch soft flour tortillas
• Optional: salsa, sour cream, and guacamole for topping

Equipment

• Large skillet
• Medium saucepan or microwave-safe bowl (for the corn)
• 9×13-inch baking dish (or similar size)
• Mixing spoon and spatula
• Aluminum foil

Prep and tips before you start

• Preheat your oven to 375°F (190°C).
• If your cooked chicken is cold from the fridge, pull it into a bowl and shred it with two forks or your hands. Two cups is roughly the amount from a medium chicken breast or about one small rotisserie-style portion.
• Steam the bag of honey roasted sweet corn according to package instructions so it’s heated through and ready to fold into the filling.
• Warm the flour tortillas briefly in the microwave, wrapped in a damp paper towel for 20–30 seconds, or in a hot, dry skillet for 10–15 seconds per side. This makes them pliable and easier to roll without tearing.

Sweet Corn and Chicken Enchiladas — Step-by-step directions

Below are the rewritten, clear step-by-step instructions that mirror the original order and ingredient quantities. They guide you from filling preparation to the oven so you get consistent results every time.

1. Preheat the oven: Set the oven to 375°F (190°C). Position a rack in the center so the enchiladas cook evenly.
2. Steam the corn: Heat the Green Giant™ Seasoned Steamers™ frozen honey roasted sweet corn according to the package directions until the corn is hot and fully thawed. Transfer to a mixing bowl and let it cool slightly so you can handle it when combining with other ingredients.
3. Combine the filling: In a large bowl, add the 2 cups of cooked, shredded chicken. Add the hot, honey roasted sweet corn from the bag. Stir in 1 cup of the shredded Mexican blend cheese, reserving the remaining 1 cup for topping. Mix until the chicken, corn, and cheese are evenly incorporated; the residual heat from the corn will lightly begin to melt the cheese and help bind the filling.
4. Prepare the baking dish: Lightly coat a 9×13-inch baking dish with nonstick spray or a thin layer of oil. Pour one can of the green enchilada sauce into the bottom of the dish and spread it into an even layer using the back of a spoon. This forms a saucy base that prevents sticking and flavors the bottoms of the enchiladas.
5. Fill and roll the tortillas: Lay a warmed 6-inch soft flour tortilla flat on a clean work surface. Spoon about 1/4 to 1/3 cup of the chicken, corn, and cheese filling down the center of the tortilla. Fold the sides slightly over the filling (if needed), then roll tightly from one end to the other so the seam is on the bottom. Place the rolled enchilada seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging the enchiladas side by side in the dish. Depending on the size of your tortillas and the volume of filling, you should be able to fit enough enchiladas to fill the dish in a single layer.
6. Top with sauce and cheese: Pour the second can of green enchilada sauce evenly over the assembled enchiladas so the tops are covered. Sprinkle the remaining 1 cup of shredded Mexican blend cheese across the sauce, ensuring each enchilada gets a generous layer of cheese.
7. Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes covered to heat through and allow the sauce to bubble. After 20 minutes, remove the foil and bake an additional 5–10 minutes, or until the cheese is melted and starting to brown slightly.
8. Rest and garnish: Remove the enchiladas from the oven and let them rest for 5 minutes; this helps them set and makes them easier to serve. Spoon optional salsa, sour cream, and guacamole on top or serve them on the side for individual preference.
9. Serve: Use a spatula to transfer enchiladas to plates. Enjoy warm, with extra sauce or toppings as desired.

Serving suggestions

These enchiladas pair wonderfully with a bright, simple side salad of mixed greens and lime vinaigrette or with cilantro-lime rice for a heartier meal. Add a scoop of guacamole, a dollop of sour cream, and your favorite salsa on the side to balance the warm, cheesy filling.

Make-ahead and storage

These enchiladas are ideal for make-ahead meals. Assemble them in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. If freezing, assemble and freeze uncovered on a sheet tray until the enchiladas are solid, then transfer to an airtight container or wrap tightly and freeze for up to 2 months. Bake from frozen, covered with foil, at 375°F (190°C) for 20–30 minutes longer than the fresh bake time, until heated through.

Recipe notes and substitutions

• If you prefer a milder or spicier flavor, choose a green enchilada sauce that matches your heat tolerance, or stir in a spoonful of chopped pickled jalapeños or a pinch of cayenne into the sauce before pouring it over the enchiladas.
• For a lighter version, swap the 6-inch soft flour tortillas for whole wheat 6-inch tortillas and use a reduced-fat Mexican blend cheese.
• If you need a dairy-free option, substitute the shredded Mexican blend cheese with a plant-based shredded cheese alternative and omit sour cream. Ensure the plant-based cheese melts to your liking.
• The Green Giant™ Seasoned Steamers™ honey roasted sweet corn adds a subtle sweetness that pairs beautifully with the green enchilada sauce, but you can use plain sweet corn if you prefer less sweetness.

Why the ingredients work

The balance of textures and flavors in these enchiladas is intentional. The shredded chicken provides a savory, meaty base that’s easy to eat and pairs well with cheese. Honey roasted sweet corn introduces subtle sweetness and a pop of texture, while the Mexican blend cheese melts into a creamy blanket. The green enchilada sauce ties it all together with tang and herby brightness. Using soft flour tortillas keeps the mouthfeel tender and familiar.

Common questions

Can I use corn tortillas? Yes. If using corn tortillas, warm them briefly so they are pliable and less likely to crack. You may want to lightly fry or heat them in oil on a skillet to help them roll without breaking.

How much filling per tortilla? About 1/4 to 1/3 cup of filling per 6-inch tortilla gives a good balance of filling and bread. Overfilling can make rolling difficult.

Can I use rotisserie chicken? Absolutely. Rotisserie-style cooked chicken is a convenient, flavorful choice for the 2 cups of shredded chicken called for in the recipe.

Nutrition and portioning

This recipe yields a hearty casserole-style dish that serves approximately 6 people, depending on appetite and side dishes. Pair with light sides for a balanced plate. If you’re counting portions, plan for one to two enchiladas per person when serving additional sides.

Final thoughts

Sweet Corn and Chicken Enchiladas are a weeknight winner—easy to assemble, forgiving, and full of comforting flavor. The honey roasted corn is a standout ingredient that lifts the whole dish, and the step-by-step method keeps things simple and reliable. Make a pan for dinner tonight and enjoy leftovers all week. Happy cooking!