Street Corn Chicken Enchiladas

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Street Corn Chicken Enchiladas

Street corn chicken enchiladas are creamy, cheesy, and packed with zesty corn flavor. This easy 40-minute dinner is a fun twist on classic enchiladas.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course

Cuisine: Mexican

Keyword: chicken enchiladas, street corn chicken enchilada recipe, street corn chicken enchiladas, street corn enchiladas

Servings: servings

Author: Alyssa Rivers

Ingredients

2 cups green enchilada sauce
½ cup sour cream
½ cup mayonnaise
2 tablespoons lime juice
1 tablespoon chili powder
2 teaspoons garlic powder
salt and pepper to taste
3 cups shredded 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
¼ cup crumbled cotija cheese or queso fresco
chopped cilantro optional for garnish
charred corn kernels optional for garnish

Instructions

Preheat the oven to 350 degrees and spray a 9 x 13-inch pan with nonstick cooking spray.
To make the sauce, combine 2 cups green enchilada sauce, ½ cup sour cream, ½ cup mayonnaise, 2 tablespoons lime juice, 1 tablespoon chili powder, 2 teaspoons garlic powder, and salt and pepper to taste. Set aside.
In a large bowl, combine 3 cups shredded chicken, 2 cups corn kernels, half of the 2 cups shredded Monterey Jack cheese, and 1 (4-ounce) can diced green chilies. Add 1 cup of the sauce and mix to combine.
Spread ½ cup of the sauce on the bottom of the pan. Scoop about ½ cup of the filling into the center of 8 flour or corn tortillas. Roll up tightly, then place in the prepared pan seam side down.
Pour the remaining sauce over the enchiladas and top with the remaining half of the 2 cups shredded Monterey Jack cheese and ¼ cup crumbled cotija cheese. Bake uncovered for 20-25 minutes, until bubbly and golden. Top with chopped cilantro and charred corn kernels, and serve.

Notes

Leftover and Make Ahead Instructions

Fridge: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave until warmed through.
Freezer: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Make Ahead: Assemble up to 24 hours in advance and refrigerate. Bake straight from the fridge, adding a few extra minutes as needed.

Nutrition

QR code

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