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Prep Time 30 mins
Cook Time 45 mins
Course Main Course
Cuisine Tex-Mex
Servings 8


  • 8 chicken tenders or 2 whole boneless breasts cut into tenders
  • 1/2 cup chopped celery
  • 1/2 red pepper chopped
  • 1/2 yellow pepper chopped
  • 1/2 red onion chopped
  • 1 14-16 oz. can sweet corn drained
  • 8 flour tortillas
  • 2 -4 oz Velvetta cheese cubes
  • 6 oz. Sharp White Cheddar grated
  • 1 T olive oil
  • 1 T butter
  • S&P
  • 2 cups enchilada sauce


  • Make sauce and stir occasionally while making enchiladas.
  • First saute the chicken over medium high heat in olive oil and butter, about 3-4 minutes a side until it starts to brown.  Remove to plastic cutting board.
  • Add the chopped vegetables to same skillet and cook until soft.  Add corn and cook 1 minute.  Dice or shred chicken and add back to pan.
  • Add Velvetta cubes and stir to melt and blend.  Cook about 1 more minute.
  • Lay out tortillas on a clean work surface and divide mixture among them.
  • Sprinkle with a little cheese.
  • Pour about 1/4 of the sauce in the bottom of an oil sprayed casserole dish.
  • Roll up filled tortillas, and add enchiladas,  tucking ends in and squeezing enchiladas together for a tight fit in the pan.  Pour remaining Enchilada sauce over all and top with remaining cheese.
  • Cover and refrigerate for up to 48 hours.
  • Bake for 30 minutes at 350, then uncover and bake 15-30 minutes more until hot through out, bubbly and cheese is melted.
  • Let sit 5 minutes to set before serving.  Cut into square for easier serving.  Serves 4-8


Note:  A can of black beans, drained and rinsed, would be a great addition to this recipe
Keyword chicken and vegetable enchiladas, chicken casserole, Mexican chicken casserole