Description
Mexican Street Corn Chicken Enchiladas are a delightful fusion of flavors that bring the vibrant taste of street corn into a comforting enchilada dish. Tender shredded chicken is enveloped in warm corn tortillas, generously topped with a creamy sauce and two types of cheese, resulting in an irresistible meal that everyone will love. Perfect for weeknight dinners or festive gatherings, these enchiladas are not only easy to prepare but also customizable to suit your taste preferences. Enjoy them fresh from the oven, garnished with cilantro, lime wedges, and a sprinkle of chili powder for that extra kick.
Ingredients
Scale
- 1 can (14 oz) red or green enchilada sauce
- 3/4 cup sour cream
- 1/4 cup mayo
- 2 cups cooked, shredded chicken
- 8 corn tortillas
- 2 cups shredded cheese (Mexican blend recommended)
- 1 can (14 oz) corn (drained)
- Optional: cilantro, lime wedges, chili powder
Instructions
- Preheat your oven to 400 degrees F.
- In a mixing bowl, combine the enchilada sauce, sour cream, mayo, garlic powder, and chili powder.
- Mix one cup of this sauce with the shredded chicken and reserve the rest.
- Add one cup of cheese and most of the corn to the chicken mixture; stir to combine.
- Lightly oil a casserole dish and spread a spoonful of the sauce mixture on the bottom.
- Warm tortillas in the microwave until pliable. Fill each tortilla with the chicken mixture, roll tightly, and place seam side down in the dish.
- Pour remaining sauce over rolled enchiladas; sprinkle with leftover cheese.
- Bake for 20 minutes until bubbly and golden.
- Top with remaining corn and cotija cheese; return to oven for an additional 2 minutes.
- Garnish with cilantro and lime before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg