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.
Enjoy!!!
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)
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Preheat oven to 400º F. Grease an 9-by-13-inch baking dish. Set aside.
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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.
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Stack tortillas flat, and wrap in damp paper or kitchen towels; microwave on high for 1 minute to soften.
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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.
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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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- Enameled Cast-Iron Braiser
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- Chef Knife
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- Cutting Mat
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- Wooden Spoon Set
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I made this for dinner this weekend and it was SO YUMMY! We all loved it! I loved all the corn and cheese in it- reminded me of corn queso. 🙂 It was great leftover too!
The only trouble I had was getting the corn tortillas to roll up with out breaking, but it didn’t matter. In fact next time , I might even stack the tortillas and filling, casserole style.
Hello Valerie! I’m SO GLAD you enjoyed it. Next time I will try your idea of stacking the tortillas casserole style. Thank you for taking the time to come back and let me know!?
Made this tonight for a group of friends and everyone raved! We used fresh corn instead of canned because we had it on hand. Thanks for the great recipe!
Hello Hope! These are a HUGE success every time I make them. I’m SO GLAD you and your friends enjoyed it too. Thank you for taking the time to come back and let me know!🙂
Okay so I found this when I was looking for the pork chop recipe with peaches I found on your site. I was looking for a way to move things out of my freezer…like homemade green sauce made from homegrown tomitillos last summer, chicken, tortilla, mexican cheese, home frozen mixed peppers and onions, and sour cream (which I had in the form of three brand new containers in my fridge when I cleaned it! who buys this stuff???) so I used homemade freezer corn and made creamed corn using some of that sour cream instead of canned cream corn. All is thawing and I will mix the sauce, make the corn and poach the chicken in advance. Then take it all to the cabin to mix up and bake off this week-end. I will assemble per the recipe, I am looking forward to letting you know how it turns out, thanks so much for the inspiration! I like your site very much!
Hello Tammi! I also love to freeze all kind of thing and buy the weirdest food products. My husband keeps complaining that we need a bigger refrigerator LOL. So glad you found this recipe…it’s so good. Please come back and let me know how you like it. 🙂