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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 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: chicken enchiladas, street corn chicken enchilada recipe, street corn chicken enchiladas, street corn enchiladas
Servings: 4 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

Calories: 786kcal | Carbohydrates: 29g | Protein: 47g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 2081mg | Potassium: 542mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2184IU | Vitamin C: 16mg | Calcium: 536mg | Iron: 4mg

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