Description
Mexican Street Corn Chicken Enchiladas are a mouthwatering blend of tender chicken, sweet corn, and gooey cheese, all wrapped in soft tortillas and smothered in a creamy enchilada sauce. This crowd-pleasing dish is perfect for family dinners, casual gatherings, or festive celebrations. Easy to prepare and packed with flavor, you can customize it to suit your taste preferences. With a combination of savory spices and fresh garnishes, these enchiladas offer a delightful twist on traditional Mexican cuisine that everyone will love.
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
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the enchilada sauce, sour cream, mayo, garlic powder, chili powder, and optional Tajin seasoning.
- Combine one cup of this mixture with shredded chicken and set aside the remaining sauce.
- Stir in one cup of cheese and most of the corn into the chicken mixture.
- Brush a casserole dish with olive oil and spread a spoonful of sauce on the bottom.
- Warm tortillas briefly in the microwave until pliable. Place filling in each tortilla's center and roll tightly.
- Arrange rolled tortillas seam-side down in the prepared dish. Pour remaining sauce over them and sprinkle with leftover cheese.
- Bake for 20 minutes, then add remaining corn and cotija cheese before baking an additional 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: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg