Road Corn Chicken Enchiladas

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.

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.

1. 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.
2. 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.
3. 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.
4. 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.

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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.

Course Dinner, Main Course

Cuisine Mexican

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

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 786kcal

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

What to Serve With It

Dressings, Sauces, and Dips

Guacamole

15 minutes

Side Dishes

Cilantro Lime Rice

25 minutes

Recipe Skill Levels

Homemade Corn Tortillas

30 minutes

Salads

Black Bean and Corn Salad

10 minutes