Sweet Corn and Chicken Enchiladas

Classic cheesy enchiladas filled with shredded chicken and sweet corn for a simple weeknight meal.

Prep Time 15

Cook Time 15

Total Time 30

Servings 8 servings

2 cups cooked shredded chicken
1 bag (11.8 oz) Green Giant Seasoned Steamers frozen honey roasted sweet corn cook according to package instructions
2 cups shredded Mexican blend cheese divided (1 cup for filling, 1 cup for topping)
2 cans (10 oz each) green enchilada sauce use 1/2 cup in filling and remainder for topping
1 package 6-inch soft flour tortillas
salsa (optional) for serving
sour cream (optional) for serving
guacamole (optional) for serving

Preheat the oven to 350°F (175°C). Lightly spray a 13x9-inch baking dish with cooking spray.
Cook the frozen honey roasted sweet corn according to the package directions; drain if necessary and set aside.
In a medium bowl, combine 2 cups shredded cooked chicken, the cooked corn, 1 cup shredded Mexican blend cheese, and 1/2 cup green enchilada sauce. Stir until evenly mixed.
Spoon about 1/2 cup of the chicken-and-corn mixture down the center of each 6-inch flour tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top.
Bake in the preheated oven for 15–20 minutes, until the enchiladas are heated through and the cheese is melted.
Serve hot topped with salsa, sour cream, and guacamole as desired.