Description
Mexican Street Corn Chicken Enchiladas offer a vibrant twist on classic enchiladas, combining succulent chicken with the delightful flavors of street corn. This comforting dish is enhanced by a creamy sauce and layers of melted cheese, making it perfect for family dinners or festive gatherings. Easy to prepare and customizable, these enchiladas are sure to become a favorite at your table.
Ingredients
Scale
- 1 14 oz can red or green enchilada sauce
- 3/4 cup sour cream
- 1/4 cup mayo
- 1/2 Tbsp garlic powder
- 1/2 Tbsp chili powder
- Tajin seasoning (optional)
- 2 cups cooked, shredded chicken
- 2 cups shredded cheese (Mexican blend recommended)
- 1 14 oz can corn (drained)
- Olive oil for greasing
- 8 corn tortillas
- 1/2 cup crumbled cotija cheese
Instructions
- Prepare the sauce mixture: In a bowl, combine enchilada sauce, sour cream, mayo, garlic powder, chili powder, and Tajin if desired. Mix one cup of this mixture into the shredded chicken.
- Combine filling ingredients: Stir in one cup of cheese and most of the corn with the chicken mixture; set aside remaining cheese and corn.
- Prepare casserole dish: Brush olive oil on the bottom of a casserole dish and spread a spoonful of the sauce mixture evenly.
- Warm tortillas: Microwave tortillas briefly to make them pliable. Fill each tortilla with chicken mixture, roll up, and place seam side down in the dish.
- Add remaining sauce: Pour remaining sauce over enchiladas, top with leftover cheese, and bake in a preheated oven at 400°F for 20 minutes.
- Finish baking: Top with remaining corn and cotija cheese; return to oven for an additional two minutes.
- Garnish: Serve hot with optional chili powder, cilantro, and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg