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Mexican Street Corn Chicken Enchiladas Recipe

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3.8 from 1 review

A flavorful twist on classic enchiladas featuring shredded chicken mixed with Mexican street corn, a creamy enchilada sauce blend, and topped with melted cheese and cotija for an authentic taste of Mexico in a convenient casserole dish.

Ingredients

Enchilada Sauce Mixture

  • 1 14 oz can red or green enchilada sauce
  • 3/4 cup sour cream
  • 1/4 cup mayo
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp chili powder
  • Tajin seasoning (optional)

Filling

  • 2 cups cooked, shredded chicken
  • 2 cups shredded cheese (Mexican blend recommended)
  • 1 14 oz can corn (drained)

For Assembly and Topping

  • Olive oil (for greasing)
  • 8 corn tortillas
  • 1/2 cup crumbled cotija cheese
  • Optional: more chili powder, cilantro, lime wedges for garnish

Instructions

  1. Prepare the Sauce Mixture: In a bowl, combine the enchilada sauce, sour cream, mayo, garlic powder, chili powder, and Tajin seasoning if using. Stir well to create a creamy, flavorful sauce. Reserve about half of this mixture for topping later.
  2. Mix the Filling: To one cup of the sauce mixture, add shredded chicken, one cup of shredded cheese, and most of the drained corn. Mix until evenly combined to form the enchilada filling.
  3. Prepare the Baking Dish: Lightly brush the bottom of a casserole dish with olive oil, then spread a thin layer of the reserved sauce mixture evenly over the bottom to prevent sticking and add flavor.
  4. Warm and Fill Tortillas: Warm the corn tortillas in the microwave for a few seconds to make them pliable. Place an even amount of the chicken filling in the center of each tortilla, roll them up tightly, and arrange seam side down in the casserole dish. If extra filling remains, spread it around the edges of the baking dish.
  5. Add Sauce and Cheese: Pour the remaining sauce mixture evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top.
  6. Bake the Enchiladas: Place the dish in a preheated oven at 400°F (204°C) and bake for 20 minutes until the cheese is melted and bubbly.
  7. Final Topping: Remove from the oven, sprinkle the remaining corn and crumbled cotija cheese over the top, then return to the oven for an additional 2 minutes to warm the toppings.
  8. Garnish and Serve: Garnish with extra chili powder, fresh cilantro, and lime wedges if desired. Serve hot and enjoy!

Notes

  • Warming the tortillas prevents cracking and makes rolling easier.
  • Tajin seasoning adds a tangy, spicy kick but is optional.
  • Leftover filling can be added around the enchiladas to ensure nothing goes to waste.
  • Use Mexican blend cheese for the best melt and flavor.
  • Adjust chili powder amounts based on your heat preference.

Find it online: https://bitezly.com/mexican-street-corn-chicken-enchiladas-recipe/