These Chicken and Corn Enchiladas with Creamy Green Sauce are weeknight meal perfection. It’s cheesy, it’s slightly spicy, it’s sensationally delicious.
Mexican food is something I never get tired of. My family always enjoys the flavors so I make Mexican-inspired dishes often. I love this cuisine because there is so much going on. The flavors are light and fresh, and every plate is full of colors. I can’t wait for Cinco de Mayo to shake up some Margaritas too. ????
If you are a corn lover (like me), if you love anything creamy and cheesy, these Chicken and Corn Enchiladas with Creamy Green Sauce will hit the spot.
They’re totally simple and totally delicious!
The best part? These come together in no time at all. You can use precooked chicken breast from the store, or just cook a couple chicken breasts in the Instant Pot, which is what I did. The chicken comes out perfectly: totally moist and delicious and falling apart with very little effort from me, but by all means, take advantage of your grocery store short cuts.
The same applies to the Salsa Verde. If you want to amp up your game, try to make your own Salsa Verde, if not, use the canned stuff. It works perfectly fine.
I ♥ meals like this!! Not only does this dish is fun to eat with all the colors and flavors and freshness, but it is completely hearty and satisfying too.
Roll up all that goodness and give it 20-25minutes in the oven. Voilá! Weeknight meal perfection.
These Chicken and Corn Enchiladas with Creamy Green Sauce are weeknight meal perfection. It’s cheesy, it’s spicy, it’s sensationally delicious.
- 2 tablespoons vegetable oil (any neutral taste oil works)
- 1 cup onion , diced
- 1 cup bell pepper , diced (I used red and green peppers)
- 3 garlic gloves , minced
- 1 can (14.75 oz) sweet cream corn style
- ¾ cup heavy cream
- 2 cups cup salsa verde (divided)
- 2 – 3 cups shredded cooked chicken
- 12 oz (3 cups) Monterey Jack cheese, shredded (divided)
- Salt and black pepper to taste
- 12 corn tortillas
- 1/4 cup fresh cilantro , chopped (optional)
- 1/2 cup tomatoes , diced (optional)
Preheat oven to 400º F. Grease an 9-by-13-inch baking dish. Set aside.
Heat oil in a medium saucepan over medium heat. Add the onion and peppers and cook until soft and caramelized - about 5 minutes. Add the garlic; cook for a further minute. Add sweet corn cream; mix to combine. Turn off the heat and add heavy cream and ¾ cup salsa verde. Fold in the shredded chicken meat and 1 cup Monterey Jack cheese. Taste and adjust seasoning, to your liking, with salt and pepper.
Stack tortillas flat, and wrap in damp paper or kitchen towels; microwave on high for 1 minute to soften.
Working with one tortilla at a time, fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, in the baking dish. Top with remaining salsa verde and cheese.
Bake until cheese is melted and salsa is bubbling, about 25-30 minutes. Serve, sprinkled with chopped tomato and cilantro, if desired.
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