Mexican Street Corn Chicken Enchiladas

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 375  F
Servings: 8
Calories: 236
Best Season: Suitable throughout the year
Dietary: Nut Free, Soy Free
Ingredients
    For the Enchiladas
  • 8 tortillas (Of choice; Try my sourdough discard tortillas!)
  • 1 lb chicken (shredded & cooked. I used precooked chicken from my Trifecta meal prep plan. You can get 40% off with my discount code CKL40!)
  • 15 oz corn (drained; It can be roasted or plain - whatever you prefer!)
  • 1/2 red onion (small, diced (about 1/4 cup))
  • 15 oz enchilada sauce (Green - I use the green enchilada sauce by Siete as a heathy option)
  • 4 oz green chiles (diced)
  • 3/4 cup monterey jack cheese (shredded, or cheese of choice)
  • 1/4 cup cotija cheese (crumbled, you could also use feta if you can't find cotija)
    • For the Street Corn Sauce
  • 1/2 cup mayonaise (Primal Kitchen Avocado Mayo is the heathiest mayo option. You could also just use Greek yogurt)
  • 2 tbsp Greek yogurt (plain, nonfat)
  • 1 lime (juiced)
  • 1/2 tbsp hot sauce
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
    • Optional Toppings
  • cilantro
  • red onion
  • cotija cheese
  • avocado
  • jalapenos
Instructions
  1. 1

    Preheat your oven to 375°F. Spray a 9x13 in glass baking dish with avocado oil.

  2. 2

    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!

  3. 3

    In a small bowl, mix together the street corn sauce ingredients. Set aside.

  4. 4

    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.

  5. 5

    Divide the filling among the tortillas and tightly roll them up.

  6. 6

    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.

  7. 7

    Bake for 20-25 minutes. Top off the enchiladas with toppings such as avocado, jalapeno, cilantro, red onion, and additional cheese if desired. Enjoy!!

Nutrition Facts

Servings 8

Serving Size 1 enchilada (filling only - adjust to tortillas you use)

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.

Keywords: gluten free, enchiladas, chicken, chicken recipes, chicken enchiladas, siete foods, healthy chicken recipes, healthy enchiladas, casserole
Did you make this recipe?

Tag @cookingkatielady & use the hashtag #cookingkatielady so I can see your creations!

Pin this recipe and share it with your followers!

Read it online: https://cookingkatielady.com/recipe/mexican-street-corn-chicken-enchiladas/