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Home · Food & Recipes · Gluten-Free · A Quick & Easy Recipe For Sweet Corn Chicken Enchiladas

44

A Quick & Easy Recipe For Sweet Corn Chicken Enchiladas

Jill Nystul  ·  January 11, 2013
5 from 1 vote

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. :-)

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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!

Sweet Corn Chicken Enchiladas

Easy, cheesy, and super quick to make. This is one enchilada recipe the whole family will absolutely love! 

Chicken Enchiladas
5 from 1 vote
Print Recipe
Course: Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 8
Calories: 302 kcal
Author: Jillee

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:

  1. In a bowl, mix the shredded chicken, corn and 1 cup of the cheese.
  2. 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.
  3. Wrap the tortillas in a damp paper towel and microwave for 30 second to 1 minute to soften.
  4. Once they are softened, dip a tortilla in the enchilada sauce, coating completely, then fill with the chicken and corn mixture and roll up.
  5. 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.
  6. 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 Facts
Sweet Corn Chicken Enchiladas
Amount Per Serving
Calories 302 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 53mg18%
Sodium 882mg38%
Potassium 272mg8%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 7g8%
Protein 18g36%
Vitamin A 805IU16%
Vitamin C 3.5mg4%
Calcium 187mg19%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

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

 



Hi, I’m Jillee!

I believe we should all love the place we call home and the life we live there. Since 2011, I've been dedicated to making One Good Thing by Jillee a reliable and trustworthy resource for modern homemakers navigating the everyday challenges of running a household. Join me as I share homemaking and lifestyle solutions that make life easier so you can enjoy it more!

Every day I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

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is the staple aroma, then mingling acidity and a nice crunchy mouthfeel to complete the wine.
She provides useful advice on such things as gluten-free baking
flour, in detail, to communicate her full knowledge.
For those who have cardiac and vascular issues, gluten in sensitive persons can trigger heart attacks,
strokes, arteriosclerosis, atherosclerosis, high blood pressure,
and other related issues.

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5 years ago
Marigene
Marigene

Beautiful looking enchiladas…how do you get them plated so prettily without them falling apart?

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5 years ago
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Rotisserie Chicken Enchilada Casserole | One Good Thing by Jillee

[…] Sweet Corn Enchiladas […]

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5 years ago
Lisa
Lisa

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.

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6 years ago
Mary F
Mary F

Awesome! I live in San Diego and I know Mexican food, and these were fantastic! I used flour tortillas and it was great!
Thank you Jill!!!

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6 years ago
Anita
Anita

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!

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6 years ago
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A Quick & Easy Recipe For Sweet Corn Chicken Enchiladas

[…] Get the full recipe with step by step instructions at One Good Thing by Jillee […]

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6 years ago
trackback
A Quick & Easy Recipe For Sweet Corn Chicken Enchiladas

[…] Get the full recipe with step by step instructions at One Good Thing by Jillee […]

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6 years ago
Lynn
Lynn

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.

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6 years ago
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Primitive Pleasures: what balanced out the rustic this month - Primitive Roads

[…] 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 […]

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Hi, I’m Jillee!

Every day I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

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