These Sweet Corn and Chicken Enchiladas come together quickly with only 5 ingredients. The sweet honey corn is a perfect compliment to the savory enchilada sauce. These are great for any Mexican get together.
1bag, (11.8 oz Green Giant™ Seasoned Steamers™ frozen honey roasted sweet corn)
2cupsshredded Mexican blend cheese
2cans, (10 oz green enchilada sauce)
1package, (6-inch soft flour tortillas)
Optional salsa, sour cream, and guacamole for topping
Instructions
Preheat the oven to 350 °. Spray a 13x9-inch baking dish with cooking spray.
Cook corn as directed on the bag.
In a medium bowl, add the chicken, corn, 1 cup of the cheese, and 1/2 cup of the enchilada sauce. Mix together well.
Spoon about 1/2 cup of the mixture down the center of a tortilla. Roll it up and place seam side down in the baking dish. Repeat with the remaining tortillas.
Pour the remaining enchiladas sauce on top of the tortillas. Sprinkle the remaining 1 cup of cheese on top.
Bake for 15-20 minutes or until cheese has melted and enchiladas are hot.
Top with salsa, sour cream, and guacamole for serving.