Chicken and Corn Enchiladas

Chicken and Corn Enchiladas

Try this delicious take on an enchilada; they come to the dinner table in no time, and the whole family will love the flavor the corn brings.

Prep Time



Total Time






can (10 oz) Old El Paso® green enchilada sauce
can (11 oz) Green Giant® whole kernel corn with red and green peppers, drained
cups shredded deli rotisserie chicken
1 1/2
cups shredded Monterey Jack cheese (6 oz)
cup shredded taco-flavored Mexican cheese blend (4 oz)
teaspoon ground cumin
teaspoon garlic powder
package (8.2 oz) Old El Paso® flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
tablespoons chopped fresh cilantro
  1. Heat oven to 375°F.
  2. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish. Reserve 1/3 cup corn.
  3. In medium bowl, mix chicken, 1 cup of the Monterey Jack cheese, the Mexican cheese, remaining corn, cumin and garlic powder. Spoon about 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle remaining enchilada sauce over top.
  4. Bake uncovered about 30 minutes or until bubbly and lightly browned. Sprinkle enchiladas with remaining 1/2 cup Monterey Jack cheese, reserved corn and cilantro.
Makes 5 servings (2 enchiladas each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you love the taste of corn, make these enchiladas with corn tortillas. Microwave them in a damp paper towel about 15 seconds to make them easier to roll.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 470
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 10g,
    • Trans Fat 1 1/2g),
  • Cholesterol 90mg;
  • Sodium 1380mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 27g;
Percent Daily Value*:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 1 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.