These Mexican-Inspired Street Corn Chicken Enchiladas could arguably be my favorite enchiladas. They are a delicious and unique way to spice up your classic enchiladas. Mexican Street Corn is a traditional Mexican food. It is typically a roasted corn on the cob with mayonnaise, chili powder, lime, and cotija cheese. I make a homemade Mexican Street Corn sauce and also add a green enchilada sauce to the filling of these. It’s the best flavor combo ever. I love making these with my homemade sourdough discard tortillas for a little extra tang and texture.
I got this inspiration from the popular Trader Joes frozen Mexican street corn enchilada casserole. I knew I could make a healthier version!
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Ingredients
For the Enchiladas:
- 1 lb. chicken breasts, cooked and shredded – I used precooked chicken from my Trifecta meal prep plan. If you are interested in Trifecta meal prep delivery, click here to sign up. You can get 40% off with my discount code CKL40!
- 8 flour tortillas (try my homemade sourdough discard tortillas!). If you like corn, you can do that too!
- 15 oz. can organic kernel corn
- 3/4 cup freshly shredded Monterey jack
- 15 oz. green enchilada sauce – Siete is the best brand to get. The ingredients are awesome!
- 4 oz. green chiles
- 1/4 cup crumbled cotija cheese (you could also use feta if you can’t find cotija)
- 1/4 red onion, finely diced
For the Sauce:
- 1/2 cup avocado oil mayo – Primal Kitchen is my preferred healthy brand.
- 2 tbsp plain, nonfat Greek yogurt
- 1 lime, juiced
- 1/2 tbsp hot sauce (or 1 tbsp if you like a lot of heat!)
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp fine sea salt
- 1/2 tsp pepper
Toppings (optional):
- Red onion
- Avocado
- Jalapeno
- Cilantro
- Cotija cheese
- Monterey Jack cheese
How To Make Them
- Preheat your oven to 375°F. Spray a 9×13 in glass baking dish with avocado oil spray.
- Roast corn in a skillet over medium heat, until the corn kernels are roasted, about 5 to 8 minutes. This is optional if you have the time to do it! It adds more smokiness, but sometimes I skip this step if I am in a hurry! It’s super tasty either way!
- In a small bowl, mix together the street corn sauce ingredients. Set aside.
- In a large bowl, mix together the shredded chicken, corn, red onion, homemade street corn sauce, green chiles, 3/4 of the enchilada sauce, Monterey, and cotija cheese.
- Divide the filling among the tortillas and tightly roll them up.
- Line the rolled up tortillas in your baking dish. Top the tortillas with the remaining enchilada sauce. You could also top with extra cheese if you’d like.
- Bake for 20-25 minutes. Top off the enchiladas with toppings such as avocado, jalapeno, cilantro, red onion, and additional cheese if desired. Enjoy!!
Feel-Good. Taste-Good Food.
How To Make These Gluten Free
If you are gluten free, you can make these enchiladas gluten free by using an almond flour or corn tortilla instead of flour.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, just pop a serving in the microwave for a minute or so! These enchiladas reheat so well.
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Mexican Street Corn Chicken Enchiladas
These Mexican-Inspired Street Corn Chicken Enchiladas could arguably be my favorite enchiladas. They are a delicious and unique way to spice up your classic enchiladas. Mexican Street Corn is a traditional Mexican food. It is typically a roasted corn on the cob with mayonnaise, chili powder, lime, and cotija cheese. I make a homemade Mexican Street Corn sauce and also add a green enchilada sauce to the filling of these. It's the best flavor combo ever. I love making these with my homemade sourdough discard tortillas for a little extra tang and texture. Macros do not include tortilla since I used a homemade one here. Adjust to the type of tortilla you use.
Ingredients
For the Enchiladas
For the Street Corn Sauce
Optional Toppings
Instructions
-
Preheat your oven to 375°F. Spray a 9x13 in glass baking dish with avocado oil.
-
Roast corn in a skillet over medium heat, until the corn kernels are roasted, about 5 to 8 minutes. This is optional if you have the time to do it! It adds more smokiness, but sometimes I skip this step if I am in a hurry! It's super tasty either way!
-
In a small bowl, mix together the street corn sauce ingredients. Set aside.
-
In a large bowl, mix together the shredded chicken, corn, red onion, homemade street corn sauce, green chiles, 3/4 of the enchilada sauce, Monterey, and cotija cheese.
-
Divide the filling among the tortillas and tightly roll them up.
-
Line the rolled up tortillas in your baking dish. Top the tortillas with the remaining enchilada sauce. You could also top with extra cheese if you'd like.
-
Bake for 20-25 minutes. Top off the enchiladas with toppings such as avocado, jalapeno, cilantro, red onion, and additional cheese if desired. Enjoy!!
Servings 8
- Amount Per Serving
- Calories 236kcal
- % Daily Value *
- Total Fat 12.8g20%
- Saturated Fat 3.6g18%
- Cholesterol 77.6mg26%
- Sodium 840mg35%
- Total Carbohydrate 11g4%
- Dietary Fiber 2g8%
- Sugars 5.6g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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Please note that my nutrition label is approximate and can have slight rounding.