Green Chili & Corn Chicken Enchiladas

These Green Chili & Corn Chicken Enchiladas are the perfect combination of savory, spicy, and creamy flavors. With tender shredded chicken, a touch of cumin and garlic powder, and the vibrant taste of green enchilada sauce, these enchiladas are an easy yet delicious meal for any night of the week.

The addition of fiesta corn and cheese makes each bite extra satisfying, while the creamy sauce brings everything together. Topped with melted cheese, corn, and fresh cilantro, this dish is sure to be a family favorite!

Why You’ll Love This Recipe:

People will love this Green Chili & Corn Chicken Enchiladas recipe because it’s packed with layers of flavor and texture.

The combination of tender shredded chicken, zesty green enchilada sauce, and sweet fiesta corn creates a balanced, savory dish that’s both comforting and satisfying.

The creamy sauce adds a rich, smooth element, while the melted cheese on top makes it irresistibly cheesy.

It’s easy to make, customizable with your favorite toppings, and offers a perfect balance of spice and creaminess—making it a crowd-pleasing meal for any occasion!

Key Ingredients:

Shredded chicken for a hearty, protein-packed filling.

Green enchilada sauce that brings a tangy, flavorful kick.

Fiesta corn for a touch of sweetness and texture.

Shredded cheese (like cheddar or a Mexican blend) for gooey, melty goodness.

Cumin and garlic powder to season the filling with savory warmth.

Flour tortillas as the base to wrap everything up in.

Heavy cream for a creamy sauce that adds richness and depth.

Chopped cilantro for a fresh, herbaceous garnish.

Green Chili & Corn Chicken Enchiladas

Ingredients

1 can (10 oz) green enchilada sauce

1 can (11 oz) fiesta corn drained

3 cups shredded chicken

2 cups shredded cheese

1 teaspoon cumin

1 teaspoon garlic powder

8 flour tortillas 8-inch size

1/3 cup heavy cream

2 tablespoons chopped cilantro for garnish, optional

Instructions

Step 1:

Heat oven to 375°. Spray a 9×13 baking dish with cooking spray.

Spread 1/4 cup of the green enchilada sauce into the bottom of the baking dish.

Open can of corn and reserve 1/4 cup of it for the top of enchiladas.

Step 2:

In a mixing bowl combine shredded chicken, the remaining fiesta corn, 1 cup of the shredded cheese, cumin, and garlic powder.

Mix together until combined.

Step 3:

Spoon a heaping 1/3 cup of chicken filling into the center of the tortilla.

Roll up and place seam-side down in the baking dish.

Repeat with remaining tortillas.

Step 4:

Stir together the remaining green enchilada sauce and heavy cream.

Pour over the enchiladas.

Cook, uncovered, for 30 minutes.

Step 5:

Take enchiladas out of oven and sprinkle with the remaining 1 cup cheese, 1/4 cup reserved corn, and chopped cilantro.

Cook for 5-10 minutes or until cheese is melted.

Serve with all your favorite taco toppings.

Notes:

Green Enchilada Sauce:

I use mild but feel free to use medium or hot for more spice.

Shredded Cheese:

I use Colby Jack but feel free to use any kind you like.

Pepper Jack for some spice or Monterey Jack cheese are both great choices.

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Heavy Cream:

Please use the heavy cream.

No other milk will work as it will be too thin.

You could just completely skip the heavy cream but it gives a wonderful, creamy flavor that can’t be beat.

Tortillas:

The tortillas come in an 8 pack and they are the medium-sized ones, about 8″ tortillas.

Chicken:

Use leftover shredded chicken from taco night, a rotisserie chicken, or shredded chicken that you prepare ahead of time for the week.

Fiesta Corn:

The fiesta corn can be found by the other canned corn.

It’s corn mixed with red and green peppers.

It will specifically say ‘fiesta corn’ on the front.

Try to use this corn because it gives so much flavor to the enchiladas.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of enchilada sauce?

Certainly! While the recipe suggests using green enchilada sauce, you can use red enchilada sauce if you prefer.

The flavor profile will change slightly, but it’s a matter of personal preference.

What can I use as a substitute for heavy cream?

The recipe specifies using heavy cream for a creamy flavor.

Using a different type of milk might make the mixture too thin.

If you prefer, you can try using a mixture of half-and-half or whole milk with a bit of melted butter to mimic the richness of heavy cream.

Can I make this recipe vegetarian?

Absolutely. You can omit the shredded chicken and still enjoy delicious enchiladas.

Consider using ingredients like black beans, refried beans, or sautéed vegetables to replace the chicken.

What can I serve as toppings for these enchiladas?

The recipe suggests serving the enchiladas with your favorite taco toppings.

Common choices include chopped tomatoes, diced onions, sliced olives, sliced jalapeños, guacamole, sour cream, and extra chopped cilantro.

Feel free to get creative with your toppings!

Can I make these enchiladas in advance?

Yes, you can prepare the enchiladas in advance.

Assemble the enchiladas, cover the baking dish with plastic wrap or foil, and store in the refrigerator.

When you’re ready to bake, simply remove the covering and follow the baking instructions.

Note that the baking time might need to be adjusted slightly since the dish will be cold from the fridge.

Can I use flour tortillas of a different size?

Yes, you can use tortillas of a different size, but keep in mind that the baking time might need to be adjusted.

Smaller tortillas might require less filling, and larger ones might need more.

Adjust the amount of filling accordingly and monitor the baking time for optimal results.

What can I use as a substitute for fiesta corn?

If you can’t find fiesta corn, you can use regular canned corn and add some diced red and green bell peppers to mimic the flavors of the fiesta corn.

Alternatively, you can use a mix of regular canned corn and diced bell peppers.

Can I make these enchiladas spicy?

Absolutely! If you prefer spicier enchiladas, consider adding diced jalapeños or a sprinkle of crushed red pepper flakes to the chicken filling.

You can also choose a medium or hot green enchilada sauce instead of mild for more heat.

How do I store leftovers?

If you have leftover enchiladas, let them cool to room temperature before refrigerating.

Store them in an airtight container in the refrigerator for up to 3-4 days.

Reheat in the microwave or oven until warmed through.

Can I freeze these enchiladas for later?

Yes, you can freeze these enchiladas for later.

Assemble the enchiladas but don’t bake them.

Wrap the baking dish tightly with plastic wrap and aluminum foil, then label and date the package. Freeze for up to 2-3 months.

When you’re ready to enjoy, thaw the enchiladas in the refrigerator overnight, then bake them according to the instructions.

Keep in mind that freezing and reheating might slightly affect the texture of the dish.