Description
Mexican Street Corn Chicken Enchiladas are a flavorful twist on the classic enchilada, featuring tender chicken and the irresistible taste of street corn. Wrapped in soft tortillas and topped with a creamy sauce and crispy cheese, this dish is perfect for family dinners or gatherings with friends. With easy preparation steps and customizable options, these enchiladas are sure to impress both kids and adults alike. Serve them with fresh garnishes like cilantro and lime for an extra burst of flavor.
Ingredients
Scale
- 1 can (14 oz) red or green enchilada sauce
- 3/4 cup sour cream
- 1/4 cup mayo
- 2 cups cooked, shredded chicken
- 2 cups shredded cheese (Mexican blend recommended)
- 1 can (14 oz) corn, drained
- 8 corn tortillas
- Olive oil
Instructions
- In a bowl, mix enchilada sauce, sour cream, mayo, garlic powder, and chili powder. Reserve 1 cup for topping.
- Combine shredded chicken with 1 cup of the sauce and add half the corn and cheese to this mixture.
- Brush olive oil in a casserole dish and spread a spoonful of the sauce on the bottom.
- Warm tortillas in the microwave until pliable. Fill each tortilla with the chicken mixture and roll tightly.
- Arrange rolled enchiladas seam-side down in the dish. Pour reserved sauce over them and sprinkle remaining cheese.
- Bake at 400°F for 20 minutes. Top with remaining corn and cotija cheese, then bake another 2 minutes.
- Garnish with chili powder, cilantro, and lime wedges before serving.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg