Chicken and Corn Enchiladas

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Servings : 4
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Total Time : 30 mins


  • 198g can Green Giant Sweet Corn, drained
  • 2 tbsp olive oil
  • 175g white mushrooms, sliced
  • 225g cooked chicken, diced
  • 230g can chopped tomatoes
  • 395g jar Old El Paso Enchilada sauce
  • 1 pkt Old El Paso Flour Tortillas
  • 75g cheddar cheese, grated
  • Large ovenproof dish
  • Large frying pan

A great recipe for all the family!


  1. Heat the oven to 190C/375F/gas 5.Grease a large shallow ovenproof dish
  2. Heat the oil in a large frying pan, add the mushrooms and fry over a medium high heat for 4-5 minutes until golden. Add the chicken, canned tomatoes, half of the Enchilada sauce and the Sweetcorn, cook gently together for 5 minutes.
  3. Divide the filling between the flour tortillas, roll up and place in the dish. Bake for 5 minutes to crisp up the outside of the tortillas. Remove from the oven, spoon over the rest of the Enchilada sauce scatter with the cheese and bake for a further 15 minutes until hot and bubbling.


  • To reduce the fat in this recipe, use half fat cheese.