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!
If you are gluten free, you can make these enchiladas gluten free by using an almond flour or corn tortilla instead of flour.
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.
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!
(adsbygoogle = window.adsbygoogle || []).push({});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.
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
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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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.