Mexican Street Corn Chicken Enchiladas
Mexican Street Corn Chicken Enchiladas was my recipe to the rescue to send some good healing vibes!
A good friend of ours was injured recently, so what does Cheri do?
Well…I bring food, of course, because that’s my love language 😉
Our friend told me how much he LOVES Mexican street corn, so I knew I had to design a dish around his fave.
It took some thinking, but finally I came up with the PERFECT meal for him and his amazing wife.
How to Make Mexican Street Corn Chicken Enchiladas
Most of what you need to start is shown below.
It’s a pretty good mix of enchilada ingredients combined with Mexican street corn components.
First, make the sauce by mixing red or green enchilada sauce, sour cream, a bit of mayo, garlic powder, and chili powder.
Then, mix a cup of this sauce with 2 cups cooked, shredded chicken.
You can set the rest of the sauce aside.
Next up is the filling…
The chicken that has already been combined with the sauce, a can of corn (or use fresh corn if you prefer), and a cup of shredded cheese.
Here’s a trick to prevent the enchiladas from sticking…put some olive oil and spoonful or two of the sauce and spread it around.
Mix the filling together and let’s make some enchiladas, shall we?!
I am using corn tortillas that I warmed up for a few seconds in the microwave.
This will keep them pliable, easier to work with, and will prevent them from tearing.
Just put some filling in the center, roll up, and place each one in the casserole dish seam side down.
Then pour the remaining sauce right over top.
And more cheese over top…because, well…IT’S CHEESE 🙂
Pop this into a 400 degree oven for 20 minutes.
Since everything is cooked, we just need it to get hot and melty.
Almost finished, now all that’s left to do is add some Mexican street corn toppings.
First, add a few more corn kernels (I saved some from earlier) and crumbled cotija cheese and back into the oven for a minute or two.
Some chili powder and fresh cilantro to really make Mexican Street Corn Chicken Enchiladas pop!
You could add some lime wedges on the side and hot sauce as well.
This is SO good when served with tortilla chips too!
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If you like Mexican Street Corn Chicken Enchiladas, you might also like these recipes…
Flamin Hot Cheetos Street Corn
Mexican Street Corn Chicken
Crock Pot Chicken Enchilada Soup
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Mexican Street Corn Chicken Enchiladas
Mexican Street Corn Chicken Enchiladas have everything yummy about street corn combined with chicken and served as cheesy enchiladas
Ingredients
- 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 of choice (I used Mexican bland)
- 1 14 oz can corn drained
- olive oil
- 8 corn tortillas
- 1/2 cup crumbled cotija cheese
- Optional: more chili powder, cilantro, lime wedges
Instructions
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In a bowl, mix together the green enchilada sauce, sour cream, mayo, garlic powder, and chili powder (and Tajin if using). Combine 1 cup of this mixture with the shredded chicken and set the rest aside.
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Add 1 cup of the cheese and most of the corn to the chicken mixture, stir until evenly mixed. Set the remaining cheese and corn aside.
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Brush the bottom of a casserole dish with some olive oil, and spread just a spoonful of the enchilada sour cream mixture and spread it evenly.
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Warm the tortillas in the microwave for a few seconds, this makes them more pliable and easier to roll. Evenly distribute the chicken mixture in the center of the 8 tortillas, roll them up and place in the casserole dish, seam side down.
Note: If you have extra filling place it around the sides of the enchiladas in the casserole dish.
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Pour the remaining enchilada sour cream mixture over top and spread evenly. Sprinkle the remaining shredded cheese over top, place in a 400 degree oven for 20 minutes.
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Sprinkle the remaining corn and cotija cheese over top and place back in the oven for 2 minutes.
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Garnish with more chili powder, cilantro, and lime wedges if desired.
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