Description
Mexican Street Corn Chicken Enchiladas offer a delicious twist on a classic favorite. These enchiladas combine tender shredded chicken with the vibrant flavors of Mexican street corn, enveloped in creamy enchilada sauce and topped with gooey cheese. Perfect for family dinners or casual gatherings, this dish is both comforting and exciting. With a quick preparation time and easy-to-follow instructions, you can impress your guests without spending hours in the kitchen. Customize your enchiladas with fresh toppings like cilantro and lime for an extra burst of flavor. Enjoy this crowd-pleaser that brings the essence of street food to your dining table!
Ingredients
Scale
- 1 can enchilada sauce (14 oz)
- 3/4 cup sour cream
- 1/4 cup mayo
- 2 cups cooked, shredded chicken
- 2 cups shredded cheese (Mexican blend recommended)
- 1 can corn (14 oz, drained)
- 8 corn tortillas
- Cotija cheese for topping
Instructions
- In a bowl, combine the enchilada sauce, sour cream, mayo, garlic powder, chili powder, and Tajin seasoning (if using). Reserve half for topping.
- Mix shredded chicken, 1 cup of cheese, and most of the corn into the remaining sauce mixture.
- Brush a casserole dish with olive oil and spread a spoonful of reserved sauce on the bottom.
- Warm tortillas briefly in the microwave for flexibility. Fill each with chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over rolled tortillas and top with remaining cheese.
- Bake at 400°F for 20 minutes. Sprinkle with remaining corn and cotija cheese; bake for another 2 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 360
- Sugar: 3g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg