Cheesy Chicken and Roasted Corn Enchiladas

I loved making these cheesy chicken and roasted corn enchiladas for an easy weeknight dinner. Enchiladas are literally the best. They are so simple, and anything goes! Have some hamburger meat? Enchiladas. Have some leftover chicken? Enchiladas. There are literally no rules when it comes to making enchiladas, and this simple recipe is no exception. I’ll show you how I swept my pantry to make these easy enchiladas.

Equipment You Will Need

This recipe doesn’t call for too much equipment. The main things I used was a large pot to boil my chicken, a mixing bowl, and then a 9×12 casserole dish.

We literally eat Mexican cuisine at least once a week at my house. My husband loves it, and always requests for it. You may have read this before, but we are major steak eaters around my house. Leftover steak is perfect for anything Mexican! Whether it’s simple tacos or fajitas, he loves. it. Here is another simple Mexican recipe I made recently.

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Ingredients You Will Need for These Enchiladas

Chicken:

I boiled some chicken breasts then shredded them. Super easy and fast way to cook chicken.

Taco Seasoning:

Once my chicken was boiled, I added a packet of taco seasoning to the shredded chicken.

Roasted Corn:

The roasted corn is such an added punch of flavor for this recipe. I used canned roasted corn. However, you could definitely use homemade roasted corn off the cobb as well.

Tortillas:

I used the small street taco sized tortillas.

Cream of Mushroom Soup:

I like using the cream of mushroom for this recipe. It adds some savory richness to the Mexican flavors for the sauce of this recipe.

Cream Cheese:

I think that this is a must for this recipe. The cream cheese adds the ooey gooey creamy goodness to the sauce. I mean, who doesn’t love anything with baked cream cheese in it????

Tomatoes with Green Chiles:

This just adds some more Mexican flavor to the dish without going overboard. You already have your taco seasoning in your chicken, so you don’t really want to add anymore to the sauce. That will be too much of a kick and also make it too salty. The tomatoes with green chiles are just the perfect touch.

Shredded Cheeses:

I used a fiesta blend and mozzarella for this particular recipe. However, you can pretty much use any shredded cheese and this recipe would still be delicious.

Step by Step How to Make These Cheesy Chicken and Roasted Corn Enchiladas

Step 1

Boil your chicken in a large pot. This usually takes around 30 minutes for the chicken to fully cook. Once chicken is cooked, drain water and shred chicken with two forks. Once the chicken is shredded, add a packet of taco seasoning. Turn the heat back on low and sauté the chicken in the seasoning for a few minutes.

Step 2

Preheat your oven to 350 degrees. Take out your casserole dish. Place a single tortilla in hand and add a tablespoon or two of the seasoned shredded chicken to each tortilla. Then, add some shredded cheese on top. Roll the tortilla up, place the flap side down so that it doesn’t come unrolled. Do this step until dish is full.

Step 3

In a separate bowl, add cream cheese, cream of mushroom soup, half a can of roasted corn and the whole can of tomatoes with chiles to a bowl. Mix thoroughly. Pour over the top of the rolled tortillas. Using a spatula, spread mixture evenly. Then add shredded cheese and the remainder of corn to the top of the enchiladas.

Step 4

Cover the dish with foil and bake at 350 for 25 minutes or until cheese is melted and bubbly. Garnish with fresh cilantro, avocado or sour cream. Serve while warm and hot. Enjoy!

I cooked this recipe one night, and the guys were cutting corn late. They didn’t get in until around 9pm. I kept it in the oven on warm or 250 degrees for a couple of hours. It was still just as amazing then as when I had some earlier in the evening. Of course, there were no leftovers!

This recipe would also freeze very well. You could assemble the enchiladas as you would just before baking. Then freeze. Remove from freezer and unthaw, bake at 350 for 25 minutes. You could also bake from frozen. However, it will take you around 60-80 minutes to be cooked thoroughly.

Well, what did you think of this recipe? It was a big hit for all the men around my house. Please let me know if you tried this recipe and what you thought! Leave me a message in the comments below or contact me here! Happy Cooking!