Street Corn Chicken Enchiladas
Street Corn Chicken Enchiladas combine the flavors of creamy Mexican street corn with tender shredded chicken, all wrapped in corn tortillas. Topped with tangy green enchilada sauce and melted pepper jack cheese, these enchiladas are baked to perfection, then finished with fresh toppings like cotija cheese, cilantro, and diced red onions. This dish is a flavorful twist on classic enchiladas.
Servings 8 servings
Calories 340kcal
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
Serving: 1 serving | Calories: 340kcal | Carbohydrates: 25g | Protein: 16g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 51mg | Sodium: 747mg | Potassium: 325mg | Fiber: 4g | Sugar: 4g | Vitamin A: 564IU | Vitamin C: 6mg | Calcium: 166mg | Iron: 1mg