Description
Mexican Street Corn Chicken Enchiladas are a mouthwatering fusion of flavors that elevate the classic enchilada. This dish features tender shredded chicken enveloped in corn tortillas, smothered in a creamy and cheesy sauce inspired by the beloved Mexican street corn. Perfect for family gatherings or cozy weeknight dinners, these enchiladas are both easy to prepare and sure to impress. With a preparation time of just 35 minutes, you can have a satisfying and flavorful meal on the table in no time. Customize your enchiladas with fresh toppings like cilantro, lime, and cotija cheese for an extra burst of flavor!
Ingredients
Scale
- 14 oz can red or green enchilada sauce
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 Tbsp garlic powder
- 1/2 Tbsp chili powder
- 2 cups cooked, shredded chicken
- 8 corn tortillas
- 2 cups shredded cheese (Mexican blend)
- 14 oz can corn (drained)
- Cotija cheese for topping
Instructions
- In a bowl, mix the enchilada sauce, sour cream, mayo, garlic powder, chili powder, and Tajin (if using). Set aside one cup of this mixture.
- Combine the remaining sauce with shredded chicken, then stir in one cup of shredded cheese and most of the drained corn.
- Brush a casserole dish with olive oil and spread a spoonful of sauce on the bottom.
- Warm tortillas in the microwave for pliability. Fill each tortilla with chicken mixture and roll tightly.
- Place seam side down in the casserole dish; pour reserved sauce over the top and sprinkle remaining cheese.
- Bake at 400°F for about 20 minutes until bubbly. Add remaining corn and cotija cheese; bake for an additional 2 minutes.
- Garnish with cilantro, lime wedges, or chili powder before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 330
- Sugar: 3g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg