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A Quick & Easy Recipe For Sweet Corn Chicken Enchiladas

Let me just start out by saying….I’ve never met an enchilada I didn’t like….and today’s recipe is no exception!

Looking back on my recipe posts I realize this will be the  is THIRD time I’ve posted an enchilada recipe on this blog…but I promise, I wouldn’t bother if it wasn’t REALLY delicious!  And since it’s also gluten-free, I feel it’s my duty to post it. :-) Us gloodies have to stick together! (I totally just made that up…gluten-free + foodies = gloodies!?? haha. I crack myself up.)

I ran across this recipe on Lovely Little Snippets. She actually made her own enchilada sauce to use in the dish….but I was aiming for a much simpler meal idea, so not only did I use canned enchilada sauce, but I also used a store-bought rotisserie chicken. I ALMOST felt guilty about that…but not quite. :-)

Chicken Enchiladas

Sweet Corn Chicken Enchiladas

Adapted from Lovely Little Snippets

  • 12 corn tortillas
  • 2 cups shredded chicken
  • 2 cups  frozen sweet corn (I used shoepeg corn)
  • 2 cups shredded cheese (divided)
  • 1 large can enchilada sauce (19 ounce)
  • sour cream (optional, for topping)

Chicken Enchiladas

In a bowl, mix the shredded chicken, corn and 1 cup of the cheese.

Chicken Enchiladas 3

Pour approximately 1/2 cup of the enchilada sauce in the bottom of an 9 x 13 inch casserole dish, and put the rest of the sauce into a shallow bowl or pie plate.

Wrap the tortillas in a damp paper towel and microwave for 30 second to 1 minute to soften.

Once they are softened, dip a tortilla in the enchilada sauce, coating completely, then fill with the chicken and corn mixture and roll up.

Chicken Enchiladas

Place the each rolled tortillas seam side down in the casserole dish. Repeat with all the tortillas and then pour remaining enchilada sauce on top.

Bake at 400 degrees for 20-25 minutes, then remove the pan from the oven and top with cheese. Put back into the oven just until the cheese melts then take out and allow to cool for 5-10 minutes before serving. It will be VERY hot!

Garnish with sour cream and/or your favorite toppings!

Chicken Enchiladas

Sweet Corn Chicken Enchiladas

Jill Nystul
Easy, cheesy, and super quick to make. This is one enchilada recipe the whole family will absolutely love! 
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time: 5 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 302 kcal

Ingredients
  

  • 12 corn tortillas
  • 2 cups shredded chicken
  • 2 cups frozen sweet corn I used shoepeg corn
  • 2 cups shredded cheese divided
  • 1 large can enchilada sauce 19 ounce
  • sour cream optional, for topping

Instructions
 

  • In a bowl, mix the shredded chicken, corn and 1 cup of the cheese.
  • Pour approximately 1/2 cup of the enchilada sauce in the bottom of an 9 x 13 inch casserole dish, and put the rest of the sauce into a shallow bowl or pie plate.
  • Wrap the tortillas in a damp paper towel and microwave for 30 second to 1 minute to soften.
  • Once they are softened, dip a tortilla in the enchilada sauce, coating completely, then fill with the chicken and corn mixture and roll up.
  • Place the each rolled tortillas seam side down in the casserole dish. Repeat with all the tortillas and then pour remaining enchilada sauce on top.
  • Bake at 400 degrees for 20-25 minutes, then remove the pan from the oven and top with cheese. Put back into the oven just until the cheese melts then take out and allow to cool for 5-10 minutes before serving.

Nutrition

Calories: 302kcalCarbohydrates: 31gProtein: 18gFat: 12gSaturated Fat: 5gCholesterol: 53mgSodium: 882mgPotassium: 272mgFiber: 4gSugar: 7gVitamin A: 805IUVitamin C: 3.5mgCalcium: 187mgIron: 1.3mg

 

I think it goes without saying that my family really loved this dish!  A) Because we love Mexican cuisine! and B) because if they hadn’t, I wouldn’t be writing about it right now. :-)

I don’t know what it is about enchiladas…but for some reason they are even BETTER the next day!  So make sure you make a big batch so you can take the LEFTOVERS to school or work. You’ll be the envy of the lunch room crowd!

 

For those of you who love enchiladas as much as I do, and missed them the first time around, here are the links to my other enchilada recipe posts:

Honey Lime Chicken Enchiladas
&
Creamy Chicken Enchiladas With Green Chile Sour Cream Sauce

 



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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • is the staple aroma, then mingling acidity and a nice crunchy mouthfeel to complete the wine.
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    flour, in detail, to communicate her full knowledge.
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  • Don’t roll them! Just layer like lasagna, who’s going to poke at it to find out if it’s perfectly formed (providing the tortilla didn’t break in the process)? If it’s for a special dinner, maybe, but stacking cuts prep time in half, and there is NO difference in taste.

  • I am trigger shy to make new recipes for my families main meal of the day. They are really hungry at that time and if I mess it up, there may be a riot! OMGosh! This recipe is the bomb. Two-thirds of the family is vegan. So I made a batch with grilled tofu bits. For the third that is not vegan, I used shredded chicken. Delish! The bomb! Off the chis-ang!

  • I do something very different, instead of corn tortilla I use the soft flour taco shell..8 inch or 10 inch, very easy to roll and no cracking. I would not dip them in the sauce for this would soften them to much. I pour my sauce over the enchiladas and cover it with a mexican blend cheese then top them off with sliced black olives on top. We love it this way..I am not a big fan of the corn tortilla, so I changed it up to using the flour shells. NO worries of cracking..easy as pie.

  • […] beans. The first recipe I tried {Crockpot Refried Beans} was a huge success. We also enjoyed the Sweet Corn Chicken Enchiladas and Baked Tacos from One Good […]

  • Hi there. Food on Friday: Corn on Carole’s Chatter is now open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Have a great week.

  • This is in the oven now! I found this, this morning and have been ready for it all day. I do have a question, How do you roll the corn tortillas with out them falling apart?

  • I adore enchis anywayshapeorform too, made them every which way it seems from Thai to Mango Ricotta to using Roasted Red Pepper Soup! I like the idea of adding the corn into these and they seem very easy and weeknight dinner friendly. And I so agree, they are better the next day always, how does that even happen?? Will have to try these soon!

  • This are in my oven RIGHT NOW!! I seasoned my chicken with a plethora of Mexican herbs and spices and some lime and cooked it and shredded it. I also subbed canned corn, because I knew I wouldn’t use it for anything else. I assembled it casserole style as I did not feel like rolling the tortillas and risking them breaking. Super excited about the outcome. Serving with Spanish rice, black beans and salad :) Thanks for this recipe!! I plan to try your green enchiladas next!

  • Kathleen has a great idea- I’ve had better luck pouring a bit of the enchilada sauce into the dish, and then the rest on top. Seems to work out better for my sanity, plus the tortillas get nice and coated that way.

  • I make something similar, but my recipe also has black beans. It adds some protein and color. And I am a pretty lazy cook, so I layer this dish rather than rolling tortillas. So it is like enchillada lasgna. Yummy both ways.

  • We had these for dinner tonight. They are SERIOUSLY fabulous! Yesterday’s dinner included chicken and corn, so we used our leftovers, added the other ingredients (that were already in the refrigerator) and chowed down. Thank you. Thank you. THANK YOU!!!

  • Oh My Gosh… too simple, Looks yummy. I have already put the ingredients on my shopping list. And thanks Dana, I plane to make 2 batches and freeze the second in small lunch size containers. Perfect for my husband at work on his “very busy” days. I’m always worried when he skips lunch on these days. I’m sure he would time time to eat these.

  • I can almost see you cracking yourself up with gloodies. I like it!! Makes it sound like I’ve made a choice to eat gluten-free rather than a dumb diet I have to follow. I’m smiling with you!

  • Thanx– we all love Mexican. DH though has it in his head that all Mexican dishes are just appetizers. I’ll be making this and using it as a side dish. Think I’ll make tilapia and fresh salad to go along. I’ll freeze the rest in 2 8×8 pans.
    BTW don’t think I didn’t notice that there are 14 enchiladas in that pan–did all 14 make it to the table or was there a pre-dinner snack? I think you did what my mother used to do– snatch a bit from each one and make more servings. Besides you had to fill the pan.

  • They look delish! I make chicken enchiladas all the time, I never thought about putting corn in them-I think my family would love these. Going to try these next week for sure!

  • This looks so easy. But I have NEVER been able to find a canned sauce that didn’t have a gluten additive. Where did you find one???!!! I would like to share with my support group.

  • Looking for advice or a quick tip… no matter what I do with the corn tortillas… when I wrap them up they break. I have tried soaking them, I have tried microwaving them with wet paper towel, etc. Is there a certain brand that doesn’t split open, or what are your tricks? I LOVE enchiladas! YUM!

    • This is what the Mexicans & others do in the region I was born & raised in.. They heat the enchilada sauce almost to a boil in a small omelet pan (or something similar) and then just slide the corn tortilla into the sauce and then out again very quickly using a couple forks or a large flat spatula. You just put it right in the dish you’re going to bake them in and then add your ingredients and roll away.. no cracks.

      Actually, I’ve never tried it with commercial enchilada sauce but I dont know why it wouldnt work.. You might need to leave it there a second or two longer than with homemade sauce since the commercial sauce is much thicker.

      To make your own homemade sauce (what I and many others do) is to add about 1-2 cups of water to about 1/4 cup of chili powder blend or make your own..
      1 teaspoon paprika
      2 teaspoons ground cumin
      1 teaspoon cayenne pepper
      1 teaspoon oregano
      2 teaspoons garlic powder

      Bring it to a rolling boil and then turn it down to a low & slow simmer for a few minutes before you dip your tortillas to soften them.
      You will need to work quickly because the tortillas will fall apart in this if they sit there longer than a second or two at the most..

      Hope this helps!

      • Kimh Thanks so much for the recipe
        I tried it and it is great Just the right spice and heat
        My daughter tried it only doubled the water and chili spice and it turned out mild the way they like sauce. Thanks so much
        I am new to trying to cook Mexican food

    • From my experience, some brands of corn tortillas are more prone to splitting and cracking than others. Maybe try a different brand and see if you can tell a difference?

  • This gets me geared up for tomorrow’s Mexifest with my cousin! I’m making Chi Chi’s Chicken El Paso with cheese and onion enchiladas. Then I’m going to the grocery and make sure I throw more tortillas and corn in the cart and making these next week! OLE!

  • I got tired of the mess of the dipping into the enchilada sauce, so I have gotten lazy. I pour a little into the dish before making. Make the enchiladas and then pour the rest on top of them. Still great and less messy.

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