Street Corn Chicken Enchiladas
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Today’s recipe transforms Mexican street corn’s delicious, bold flavors into irresistible street corn chicken enchiladas. Street corn’s rich, zesty taste is blended into a creamy sauce that coats tender chicken, giving every bite a burst of spice, sweetness from the corn, and a hint of lime. Topped with cheese and baked until bubbly, these enchiladas capture the essence of street corn and elevate it to a hearty, comforting meal that’s perfect for dinner!
The first thing you will need to do is roast some corn. I just used frozen corn kernels, so you can make it year-round without issues. However, you can totally use fresh corn in its place. You could even skip the step of roasting the corn if you are in a time crunch, but roasting the corn adds sweetness.
I also know that some stores sell frozen roasted corn. Unfortunately, I have yet to see it at any of the stores where I shop. If you are lucky enough to have that available at your local grocer, then by all means, grab a bog of it and save some time.
Ingredients to Make Mexican Street Corn Chicken Enchiladas
- FROZEN CORN
- OLIVE OIL
- COOKED AND SHREDDED CHICKEN (ROTISSERIE CHICKEN WORK WELL)
- CILANTRO
- MILD GREEN CHILES
- COTIJA CHEESE
- MAYONNAISE
- SOUR CREAM
- LIME JUICE
- CHILI POWDER
- GARLIC POWDER
- CUMIN
- GREEN ENCHILADA SAUCE
- LARGE CORN TORTILLAS
- PEPPER JACK CHEESE
- RED ONION
How to Make Mexican Street Corn Enchiladas
To roast the corn, toss it in a little olive oil and season with salt and pepper. Then bake at 450 degrees for 5 minutes. Give the corn a good stir, then cook for 5 more minutes. I even lined my baking sheet with foil for quick clean-up.
Now that you have the corn, you will mix up the filling for the enchiladas. This includes combining shredded chicken, cilantro, green chiles, and cotija cheese with the corn.
In another bowl, mix mayo, sour cream, lime juice, chili powder, salt, and pepper to make a creamy dressing for the chicken corn mixture. This creamy dressing binds the filling together and infuses it with the signature flavors of Mexican street corn, making every bite extra delicious!
At this point, it’s time to assemble the enchiladas. Add 1/2 cup of green enchilada sauce to the bottom of a 9 x 13-inch baking dish. Then, fill large corn tortillas with the creamy chicken corn filling and place seam-side down in the baking pan.
Once the enchiladas are filled and rolled, pour more green enchilada sauce. Sprinkle with shredded pepper jack cheese, adding a cheesy, spicy kick. Then, bake the enchiladas at 375°F for 25 minutes until they’re bubbly and golden. Once out of the oven, finish them off by sprinkling crumbled cotija cheese, fresh cilantro, and diced red onion down the center of the pan for a fresh, flavorful garnish just before serving.
Frequently Asked Questions
Can I use a different type of cheese in this recipe?
Absolutely! While pepper jack cheese adds a nice spicy kick, swap it out for a milder cheese like Monterey Jack cheese, cheddar cheese, or a Mexican cheese blend. Cotija cheese is used as a topping for extra flavor, but feta cheese can also be a good substitute if needed.
Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas ahead of time, cover them, and refrigerate them for up to 24 hours before baking. When you’re ready to bake, just add a few extra minutes to the cooking time to ensure everything heats through properly.
What can I serve with these enchiladas?
These enchiladas pair nicely with traditional Mexican sides like rice, refried beans, or a fresh salad. To complement the street corn flavors, you could also serve them with a side of guacamole, salsa, or a simple salad.
Can I use flour tortillas instead of corn tortillas?
Absolutely! Corn tortillas are a more traditional choice for enchiladas, but flour tortillas will also work well in this recipe.
Can I make these enchiladas spicier?
Yes, you can add some hot sauce to the filling. You can also adjust the spice by using spicier green chilies and green enchilada sauce.
FOR MORE RECIPES LIKE THIS, TRY:
- Mexican Pork Street Tacos
- Grilled Chicken Street Tacos
- Mexican Shredded Beef Street Tacos
- Slow Cooker Cuban Beef
Street Corn Chicken Enchiladas
Real Mom Kitchen
Equipment
Ingredients
- 1 ½ cups frozen corn
- 1 Tbsp olive oil
- 2 cups cooked and shredded chicken
- 3 Tbsp cilantro
- ¼ cup mild green chiles
- ¼ cup crumbled cotija cheese
- ½ cup mayonnaise
- 2 Tbsp sour cream
- 2 Tbsp lime juice
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp cumin
- 1 ½ cups mild green enchilada sauce divided
- 8 large corn tortillas
- ¾ cup shredded pepper jack cheese
For garnish:
- ¼ cup red onion finely diced
- 2 Tbsp cilantro
- 3 Tbsp cotija cheese
Instructions
- Preheat oven to 450 degrees.
- Line a baking sheet with foil or parchment paper.
- In a small bowl, toss the frozen corn with olive oil and season with salt and pepper. Spread in a single layer on the prepared baking sheet.
- Bake at 450 degrees for 5 minutes. Remove from the oven to stir. Cook for an additional 5 minutes.
- Reduce the temperature of the oven to 375 degrees.
- In a large bowl, mix the roasted corn, shredded chicken, cilantro, and green chiles together.
- In a small bowl, mix together the cotija cheese, mayo, sour cream, lime juice, chili powder, and garlic powder. Mix this with the chicken corn filling.
- Spray a 9 x 13 inch baking dish with non-stick cooking spray. Spread 1/2 cup of the enchilada sauce into the bottom of the pan.
- Place the tortillas in a damp paper towel or a clean kitchen towel. Microwave for 30 seconds to 1 minute until they’re warm and pliable.
- Add some of the filling into each tortilla and tightly roll. Place them seam side down in the prepared pan.
- Spread the remaining enchilada sauce on top. Sprinkle with the shredded cheese.
- Bake at 375 degrees for 25 minutes.
- Remove from the oven and top with the topping of shredded cotija cheese, cilantro, and red onion. Serves
Nutrition
This recipe is adapted from One Balanced Life.
