You can never go wrong with enchiladas. Especially when they’re made with juicy chicken breast and Mexican blend natural cheese that’s always shredded fresh from the block. Bring this recipe to life using only the freshest ingredients, such as grilled corn, baby spinach, chopped green chilies and corn tortillas. These gooey, cheesy chicken enchiladas make for a great weekday dinner or a next day lunchtime leftover. For the full step-by-step recipe visit Sargento.com.