Street corn chicken enchiladas turn all that creamy, zesty flavor into an easy, cheesy delicious dinner. They are full of flavor, simple to make, and ready in just 40 minutes! They are perfect for busy nights.
Why These Enchiladas Are Street Corn Gold
- Big Street Corn Flavor: Lime, chili powder, corn, and cotija give every bite that bold street corn flavor.
- Easy Weeknight Dinner: Rotisserie chicken and canned corn help get dinner in the oven fast.
- Cheesy and Creamy: Monterey Jack and creamy green sauce make these enchiladas rich, melty, and delicious.
Street Corn Chicken Enchilada Ingredients
- Tortillas: Use flour tortillas or corn tortillas. Warm them in the microwave for about 30 seconds first so they’re easier to roll.
- Corn: Canned, fresh, or frozen corn all work. For extra flavor, char the corn in a skillet before adding it to the filling.
- Cheese: Freshly grated cheese melts best. Swap Monterey Jack for cheddar, Colby Jack, mozzarella, or a mix. Queso fresco also works in place of cotija.
- Chicken: Use cooked shredded chicken, rotisserie chicken, or canned chicken.
Street Corn Chicken Enchiladas
These enchiladas come together quickly. I love charring the corn first for a little extra smoky flavor, then mixing everything together. If enchiladas are a hit at your house, try my white chicken enchiladas or cream cheese chicken enchiladas.
- Make the Sauce: Preheat the oven to 350°F, then spray a 9 x 13-inch baking dish with nonstick cooking spray. Whisk together the enchilada sauce, sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. Set aside.
- Mix the Filling: In a large bowl, combine the shredded chicken, corn, half of the Monterey Jack cheese, and green chilies, then stir in 1 cup of the sauce.
- Fill and Roll: Spread ½ cup of sauce in the bottom of the baking dish. Add the filling to each tortilla, then roll tightly, and place seam side down in the pan.
- Top and Bake: Pour the remaining sauce over the enchiladas, then sprinkle with the remaining Monterey Jack and cotija cheese. Bake uncovered for 20–25 minutes, until hot and bubbly. Garnish with cilantro and charred corn, if desired.
Must Have Kitchen Tools in This Recipe
- 9 x 13-Inch Baking Dish: Perfect for baking all eight enchiladas.
- Whisk: Makes the creamy sauce smooth and easy to mix.
- Mixing Bowls: Handy for mixing the sauce and chicken filling.
Street Corn Chicken Enchiladas
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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
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Preheat the oven to 350 degrees and spray a 9 x 13-inch pan with nonstick cooking spray.
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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.
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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.
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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.
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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
- 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
What to Serve With It
