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 these enchiladas and oh my gosh you guys. It’s the best flavor combo ever. I love making these with my homemade sourdough discard tortillas.
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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. Signing up through my link will be greatly appreciated!
- 8 flour tortillas (try my homemade sourdough 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
- 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
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp fine sea salt
- 1/4 tsp pepper
Toppings (optional):
- Red onion
- Cilantro
- Cotija cheese
How To Make Them
- Preheat your oven to 375°F. Spray a 9×13 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.
- In a small bowl, mix together the street corn sauce ingredients. Set aside.
- In a large bowl, mix together the shredded chicken, corn, homemade street corn sauce, green chiles, 3/4 of the enchilada sauce, 3/4 of the Monterey Jack, and cotija cheese.
- Divide the filling among the tortillas and tightly roll.
- Line the rolled tortillas in your baking dish. Top the tortillas with the remaining enchilada sauce & Monterey Jack that you reserved.
- Bake for 25 minutes. Top off the enchiladas with some cilantro, red onion, and cotija cheese if desired. Enjoy!!
Feel-Good. Taste-Good Food.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. Top reheat, just pop a serving in the microwave for a minute or so! These reheat so well.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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 these enchiladas and oh my gosh you guys. It's the best flavor combo ever. I love making these with my homemade sourdough discard tortillas.
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.
-
In a small bowl, mix together the street corn sauce ingredients. Set aside.
-
In a large bowl, mix together the shredded chicken, corn, homemade street corn sauce, green chiles, 3/4 of the enchilada sauce, 3/4 of the Monterey Jack, and cotija cheese.
-
Divide the filling among the tortillas and tightly roll.
-
Line the rolled tortillas in your baking dish. Top the tortillas with the remaining enchilada sauce & Monterey Jack that you reserved.
-
Bake for 25 minutes. Top off the enchiladas with some cilantro, red onion, and cotija cheese if desired. Enjoy!!
Serving Size 1 enchilada (filling only - adjust to tortillas you use)
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
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.