Chicken and Corn Enchiladas: A Hearty Family Favorite

Cooking time: 45 minutes

Prep time: 20 minutes

Servings: 4-6


  • 2 cups cooked, shredded chicken
  • 1 cup corn kernels, fresh or frozen (thawed if frozen)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 8-10 flour or corn tortillas
  • 2 cups enchilada sauce (homemade or store-bought)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Cilantro, chopped, for garnish (optional)
  • Sour cream for serving (optional)


  1. Preheat your oven to 375°F (190°C).
  2. In a pan, heat olive oil over medium heat. Sauté the onion and garlic until translucent. Add the corn and cook for another 2 minutes.
  3. In a large bowl, combine the sautéed onion, corn, shredded chicken, and 1 cup of cheese. Season with salt and pepper.
  4. Warm the tortillas for a few seconds in the microwave to make them more pliable. Fill each tortilla with the chicken and corn mixture and roll them tightly.
  5. Spread a thin layer of enchilada sauce at the bottom of a baking dish. Place the rolled enchiladas seam side down into the dish.
  6. Pour the remaining enchilada sauce evenly over the top of the enchiladas. Sprinkle the rest of the cheese over the sauce.
  7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  8. Remove from oven and let it cool for a few minutes before serving.
  9. Garnish with chopped cilantro and serve with a dollop of sour cream, if desired.


  • If you prefer a spicier dish, add chopped jalapeños or green chiles to the chicken mixture.
  • For a healthier version, use low-fat cheese and whole wheat tortillas.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Enjoy your homemade Chicken and Corn Enchiladas with family and friends!

By admin

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