Best Meals Happen At Home Chicken and Corn Enchiladas
5 Servings | Prep Time: 20 mins | Cook Time: 30 mins
1 can (10 oz) Old El Paso™ green enchilada sauce
1 can (11 oz) Green Giant™ 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 & fajitas (10 tortillas; 6 inch)
2 tablespoons chopped fresh cilantro
1. Heat oven to 375°F.
2. Spray 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. In 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. Bake uncovered about 30 minutes or until bubbly and lightly browned. Sprinkle enchiladas with remaining 1/2 cup Monterey Jack cheese, reserved corn and cilantro.