Chicken and Corn Enchiladas

Want to switch up your average enchilada dinner? Try making some flavorful Chicken and Corn Enchiladas! Juicy chicken, gooey cheese and tender corn make this satisfying dish anything but boring—and it's ready to enjoy in under an hour. Corn lovers everywhere, this recipe is your jam!

📝 Ingredients

• 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
• 1 can (11 oz) whole kernel corn with red and green peppers, drained
• 2 cups shredded deli rotisserie chicken
• 1 1/2 cups shredded Monterey Jack cheese (6 oz)
• 1 cup shredded taco-flavored Mexican cheese blend (4 oz)
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
• 2 tablespoons chopped fresh cilantro

👨‍🍳 Instructions

1. 1Heat oven to 375°F.
2. 2Spray 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. 3In 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. 4Bake uncovered about 30 minutes or until bubbly and lightly browned. Sprinkle enchiladas with remaining 1/2 cup Monterey Jack cheese, reserved corn and cilantro.