Street Corn Chicken Enchiladas
These creamy enchiladas bring the bold, zesty flavors of Mexican street corn into one simple and delicious dinner.
recipesbynani.comIf you love street corn as much as I do, you are going to fall in love with this recipe. It takes that classic combination of tangy lime, smoky chili, and sweet corn and wraps it all up in a cheesy, comforting package. It is the perfect way to turn a standard weeknight meal into something special without spending hours in the kitchen.
I really like to char my corn in a hot skillet for a minute before mixing it into the filling, as it adds a wonderful smoky depth to the dish. These come together so fast that they have become a regular in my house for busy evenings when we want something hearty and flavorful.
🧺 Ingredients
- 2 cups green enchilada sauce
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- Salt and pepper to taste
- 3 cups shredded cooked chicken
- 2 cups corn kernels (canned, fresh, or frozen)
- 2 cups shredded Monterey Jack cheese
- 1 4 ounce can diced green chilies
- 8 flour or corn tortillas
- 1/4 cup crumbled cotija cheese or queso fresco
- Fresh chopped cilantro for garnish
👩🍳Instructions
- 1
Preheat your oven to 350 degrees F and lightly spray a 9 x 13 inch baking dish with nonstick cooking spray.
- 2
In a medium bowl, whisk together the green enchilada sauce, sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. Set this sauce aside.
- 3
In a large bowl, mix the shredded chicken, corn, half of the Monterey Jack cheese, and the diced green chilies. Stir in 1 cup of the prepared sauce to bind the filling together.
- 4
Spread 1/2 cup of the sauce across the bottom of your prepared baking dish.
- 5
Scoop about 1/2 cup of the chicken mixture into the center of each tortilla, roll them up tightly, and place them seam side down in the dish.
- 6
Pour the remaining sauce over the rolled enchiladas and sprinkle with the rest of the Monterey Jack cheese and the crumbled cotija cheese.
- 7
Bake uncovered for 20 to 25 minutes until the cheese is melted and the sauce is bubbly, then garnish with fresh cilantro before serving.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to 5 days, and simply reheat them in the microwave. If you want to freeze these, let them cool completely, wrap them tightly in foil or plastic wrap, and keep them in the freezer for up to 2 months.
Made this recipe? Let us know how it went.
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