Street corn chicken enchiladas have all the delicious flavors you love about street corn mixed with shredded chicken, wrapped in tortillas and covered in a creamy green chili sauce and melted cheese.

Street Corn Chicken Enchiladas

From the recipe collection of Tara Ippolito

I made these street corn enchiladas for a family Sunday dinner and I was blown away by the positive feedback that I received.

They all went absolutely crazy for these. They may just be the best enchiladas that I’ve made to date.

We’ve been eating White Chicken Enchiladas and Cheesy Beef Enchiladas on rotation for a while now. This recipe was a nice change up.

Who doesn’t love street corn? To incorporate all of those delicious flavors into the already popular chicken enchilada was a home run.

By using a rotisserie chicken and premade green chili sauce, this recipe was a breeze to put together.

This would be the perfect recipe to make on a busy weeknight. The ingredients are simple and require very minimal effort on my part.

If you’re looking for a super easy to make and delicious recipe that the whole family will love, this one is it!

I hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Fast. Simple. Delicious.

Did you know that I have a cookbook called Fast Simple Delicious? It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.

Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the support.

Street Corn Chicken Enchiladas Variations

I like this enchilada recipe made just the way it is but here are some ways to change it up if you’d like to.

• Chicken- Use any kind of cooked/ cubed chicken that you’d like.
• Tortillas- Flour or Corn tortillas both work here so choose your favorite.
• Cheese- Any kind of cheese is ok to use. Just be sure to shred the cheese yourself because it will melt much better that way.
• Heat- Add some diced green chilis or use pepper jack cheese to add some spice to this dish.

Other Easy Tex Mex Meals

If you like super easy to make side dish recipes like this one, here are some others that I know you’ll love, too.

• Chicken Bacon Ranch Quesadillas
• Mexican Cheesecake
• Mexican Macaroni Salad
• Easy Taco Lasagna

Street Corn Chicken Enchiladas Ingredients

• Rotisserie Chicken, shredded
• Green Chili Enchilada Sauce
• Sour Cream
• Mayonnaise
• Cheddar Cheese, hand shredded
• Monterey Jack Cheese, hand shredded
• Corn
• Flour or Corn Tortillas
• Salt, Pepper, Elote Seasoning, Garlic Powder Chili Powder
• Tajin and fresh parsley or cilantro and lime wedges, for garnish (optional)

Instructions

Preheat the oven to 400°

First, in a small bowl, stir together the green enchilada sauce, sour cream, mayonnaise, garlic powder, elote seasoning and chili powder and set it aside.

Now, in a large bowl, add the chicken, ½ cup of the cheddar cheese, ½ cup of the monetary jack cheese and ¾ of the can of corn and 1 cup of the green enchilada sauce mixture.

Then, lightly season it with salt and pepper and stir everything together until it’s evenly combined.

Now, add ½ a cup of the sauce onto the bottom of a greased 9 x 13” baking dish.

Then, warm the tortillas in the microwave for 10 seconds and evenly distribute the filling into the center of each one.

Next, roll the tortillas closed and place them seam side down into the baking dish.

Now, evenly pour the rest of the enchilada sauce on top.

Then, sprinkle the remaining cheese on top and place it into the center rack of the oven for 20 minutes.

Next, add the remaining corn on top of the cheese layer and sprinkle with fresh parsley or cilantro (optional).

Now, place it back into the oven for another 10 minutes.

Finally, sprinkle with tajin, (optional) add lime wedges for garnish (optional), serve warm and enjoy.