These Street Corn Chicken Enchiladas are packed with shredded chicken, sweet corn, two kinds of cheese, and a creamy green chile sauce for an easy weeknight dinner that's loaded with flavor.
From the recipe collection of Tara Ippolito
If you're looking for a dinner that's creamy, cheesy, and just a little different than your usual enchiladas, these Street Corn Chicken Enchiladas are about to become a new family favorite. They combine everything you love about Mexican street corn with tender shredded chicken, melty cheese, and a creamy green chile sauce that's absolutely irresistible.
I made these for Sunday dinner one night and couldn't believe how quickly they disappeared. Everyone went back for seconds, and I immediately knew this recipe was going to be one that stayed in our regular dinner rotation. Using rotisserie chicken and canned enchilada sauce keeps things incredibly easy making the the perfect choice for busy weeknights.
What People Are Saying
These were simply amazing! So full of flavor the whole family enjoyed them. I will make these again. Thank you for sharing this recipe. I used flour tortillas and the Elote seasoning from Trader Joe’s, worked perfectly. Served them with lemon dressed salad, avocado slices & topped with cotijo cheese. Perfection!- Jen
Why You'll Love This Recipe
- Big Street Corn Flavor. Every bite is creamy, cheesy, sweet and slightly tangy.
- Perfect For Bust Nights. Rotisserie chicken and canned enchilada sauce keep prep simple.
- Family Approved. Even picky eaters love these.
- Great For Entertaining. They can easily be assembled ahead of time and baked when you're ready.
Ingredients
Heres everything you'll need to make these delicious enchiladas. You can find the full ingredients list along with measurements and instructions on the recipe card below.
- Rotisserie Chicken - A huge time saver that adds plenty of protein.
- Green Chile Enchilada Sauce - The creamy, flavorful base of the sauce.
- Sour Cream - Makes the sauce rich and creamy.
- Mayonnaise - Adds richness and helps create that street corn flavor.
- Cheddar Cheese - Sharp, melty goodness.
- Monterey Jack Cheese - Melts beautifully and balances the cheddar.
- Corn - Sweet pops of flavor throughout every bite.
- Elote Seasoning - Gives the filling its signature street corn flavor.
- Garlic Powder - Adds savory depth.
- Chili Powder - A mild kick of warmth.
- Salt & Pepper - To season everything perfectly.
- Flour or Corn Tortillas - Either works depending on your preference.
How To Make It
Heres how to make this delicious dinner. You can find the full ingredients list along with instructions on the recipe card below.
Preheat the oven to 400°
1. In a small bowl, stir together the green enchilada sauce, sour cream, mayonnaise, garlic powder, elote seasoning and chili powder and set it aside. 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. Lightly season it with salt and pepper and stir everything together until it’s evenly combined.
2. Add ½ a cup of the sauce onto the bottom of a greased 9 x 13” baking dish. Warm the tortillas in the microwave for 10 seconds and evenly distribute the filling into the center of each one. Roll the tortillas closed and place them seam side down into the baking dish. Evenly pour the rest of the enchilada sauce on top.
3. Sprinkle the remaining cheese on top and place it into the center rack of the oven for 20 minutes. Add the remaining corn on top of the cheese layer and sprinkle with fresh parsley or cilantro (optional). Place it back into the oven for another 10 minutes. Sprinkle with tajin, (optional) add lime wedges for garnish (optional), serve warm and enjoy.
Pro Tips
- Shred your own cheese for the smoothest, meltiest results.
- Warming the tortillas first helps prevent cracking while rolling.
- Rotisserie chicken makes this recipe incredibly quick.
- Finish with fresh lime juice right before serving for the best flavor.
Variations
- Add diced green chiles for extra heat.
- Swap the chicken for leftover turkey.
- Use Pepper Jack cheese for a spicier version.
- Stir in black beans for extra protein and fiber.
- Top with crumbled cotija cheese after baking.
What To Serve With It
These enchiladas pair perfectly with Mexican rice, cilantro lime rice, refried beans, tortilla chips and salsa, guacamole, or a simple side salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the baking dish in a 350°F oven until heated through. These enchiladas also freeze well before or after baking. Wrap tightly and freeze for up to 3 months, then thaw overnight before reheating.
Street Corn Chicken Enchiladas Recipe
Ingredients
- 14 Oz Green Chili Enchilada Sauce
- ¾ Cup Sour Cream
- ¼ Cup Mayonnaise
- 2 Cups Shredded Rotisserie Chicken
- 1 Cup Cheddar Cheese, hand shredded
- 1 Cup Monterey Jack Cheese, hand shredded
- 14 Oz Can Corn, drained
- 2 Tbs Elote Seasoning
- 1 Tbs Chili Powder
- 1 Tbs Garlic Powder
- Salt and Pepper to taste
- 6-8 Flour or Corn Tortillas
- Parsley/ Cilantro, for garnish (optional)
- Tajin, for garnish (optional)
Instructions
- Preheat the oven to 400°
- In a small bowl, stir together the green enchilada sauce, sour cream, mayonnaise, garlic powder, elote seasoning and chili powder and set it aside.
- In a large bowl, add the chicken, ½ cup of the cheddar cheese, ½ cup of the monetary jack cheese, ¾ of the can of corn and 1 cup of the green enchilada sauce mixture. Lightly season with salt and pepper and stir everything together until evenly combined.
- Add ½ a cup of the sauce onto the bottom of a greased 9 x 13” baking dish.
- Warm the tortillas in the microwave for 10 seconds and evenly distribute the filling into the center of each one. Roll the tortillas closed and place them seam side down into the baking dish.
- Evenly pour the rest of the green chili enchilada sauce on top. Sprinkle the remaining cheese on top and place it into the center rack of the oven for 20 minutes.
- 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.
Molli says
So good!!!
Al Dente Diva says
I love extra sauce too! So glad you liked it
Debbie says
We made this recipe this week and with the exception of wanting a bit more sauce, we loved it. We are definitely going to make again but 1 1/2 the sauce.
Al Dente Diva says
I’m not sure that you can.
Mandy H says
How would you turn this into a crockpot recipe?
Al Dente Diva says
So happy to hear that you all enjoyed it. Thanks for letting me know!
Nessasue says
This was amazing. Even my picky 12 year old loved it! Will certainly add this to the rotation!!
Al Dente Diva says
Absolutely!
Jenifer Rowe says
Could you make this with corn tortillas?
Al Dente Diva says
So glad to hear that