If you’re in search of a delicious, comforting weeknight dinner, look no further than Street Corn Chicken Enchiladas. This dish combines the delightful flavors of Mexican street corn with tender, shredded chicken, all enveloped in warm corn tortillas and topped with a creamy cheese sauce. It’s a fusion of traditional Mexican fare and modern comfort food that is sure to satisfy every craving. The charred sweetness of grilled corn mingles beautifully with the spices of the enchilada sauce, creating a dish that’s both unique and incredibly flavorful. This dish not only delights the palate but also brings a festive touch to your dinner table, making it perfect for family gatherings and casual get-togethers. Plus, its vibrant colors and enticing aroma will make it an instant favorite for everyone at the table.

Ingredients

• For the Enchiladas:
  • 2 cups shredded cooked chicken, ideally from a rotisserie for convenience but can also be poached or grilled at home
  • 2 cups grilled corn (fresh or frozen) – choose fresh for the best flavor and texture; grilling enhances the sweetness
  • 1 cup diced red onion, which adds a lovely crunch and sweetness, balancing the dish’s heat
  • 1 teaspoon chili powder, for a warm, spicy kick; feel free to adjust based on your spice preference
  • 1 teaspoon cumin, to enhance the earthy flavors and provide depth to the filling
  • 8-10 corn tortillas, ensuring they are soft and pliable for rolling; consider warming them first to avoid cracking
• For the Enchilada Sauce:
  • 2 tablespoons olive oil, for sautéing and adding richness, which is essential for flavor
  • 2 tablespoons flour, which helps thicken the sauce and gives it a nice texture
  • 2 cups chicken broth, preferably low-sodium for better control of saltiness, allowing the other flavors to shine
  • 1 can (10 oz) diced tomatoes with green chilies, to introduce acidity and zest, enhancing the overall taste
  • 1 teaspoon garlic powder, for aromatic depth and flavor enhancement
  • 1 teaspoon onion powder, enhancing the overall flavor and complementing the fresh onion
  • Salt and pepper to taste, adjusting based on your preferences, but starting with a pinch is a good rule of thumb
• For the Creamy Cheese Sauce:
  • 1 cup sour cream, giving a tangy richness that contrasts beautifully with the spices
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend), which melts beautifully and adds creaminess; using a mix can enhance flavor
• For Garnish:
  • Fresh cilantro, chopped, for a burst of color and freshness that brightens the dish
  • Lime wedges, providing a zesty contrast to the creamy sauce; a squeeze of lime just before serving elevates the dish

Steps / Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s hot enough for even cooking, which is crucial for achieving a bubbly, golden-top enchilada.
2. In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté until translucent, about 3-4 minutes, allowing the flavors to meld and the onion to soften.
3. Add the grilled corn, shredded chicken, chili powder, and cumin to the skillet. Stir to combine and cook for an additional 2-3 minutes, letting the spices infuse the mixture. Remove from heat once everything is well incorporated.
4. In a separate saucepan, prepare the enchilada sauce. Heat olive oil over medium heat, then whisk in the flour, cooking for about 1 minute until lightly golden, creating a roux that serves as the base of the sauce.
5. Gradually add the chicken broth while whisking continuously to avoid lumps. Add the diced tomatoes, garlic powder, onion powder, salt, and pepper. Simmer for 5-7 minutes until slightly thickened and aromatic, making sure to stir occasionally.
6. To assemble the enchiladas, take a corn tortilla and fill it with the chicken and corn mixture. Roll it tightly and place it seam-side down in a greased 9×13 inch baking dish. Repeat with remaining tortillas to ensure an even distribution of filling and flavor.
7. Pour the enchilada sauce over the rolled tortillas, ensuring they are well coated to enhance moisture and flavor. Use a spatula to spread the sauce evenly.
8. In a bowl, mix the sour cream and half of the shredded cheese, then dollop it over the enchiladas for a creamy texture. Sprinkle the remaining cheese on top to create a deliciously cheesy crust that will melt into perfection.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, indicating that it’s ready to serve. Look for a slight golden-brown color on the top for the best texture.
10. Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges for a refreshing finish that complements the flavors.

Tips & Tricks

For the best flavor, use fresh grilled corn if possible, as it brings a sweeter and smokier taste to the dish that complements the spices beautifully. If you’re short on time, rotisserie chicken makes an excellent substitute for shredded chicken, giving you that delicious flavor without the cooking hassle. You can learn more about this topic to enhance your culinary skills and elevate this dish.

When rolling the corn tortillas, warm them slightly in the microwave or on a skillet to make them more pliable and less likely to tear while you fill them. If you have leftovers, store the enchiladas in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven. They also freeze well, making them perfect for meal prep! Check out our related guide for more tips and ideas for your next cooking adventure.

A common mistake is overfilling the tortillas, which can lead to messy enchiladas. Aim for about 1/4 cup of filling per tortilla for optimal balance. Lastly, don’t skip the garnishes; they add a fresh contrast to the rich flavors of the dish and greatly enhance its visual appeal, making it more inviting to your family and guests.

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Street Corn Chicken Enchiladas

Recipe by Louna

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Mexican Difficulty: Easy

🍽️

Servings

− 6 +

⏱️

Prep Time

20 min

🍳

Cook Time

25 min

🔥

Calories

400 kcal

A delicious, comforting weeknight dinner combining the flavors of Mexican street corn with tender, shredded chicken, all enveloped in warm corn tortillas and topped with a creamy cheese sauce.

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Ingredients

US Metric

• 2 cups shredded cooked chicken
• 2 cups grilled corn (fresh or frozen)
• 1 cup diced red onion
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 8-10 corn tortillas
• 2 tablespoons olive oil (for enchilada sauce)
• 2 tablespoons flour (for enchilada sauce)
• 2 cups chicken broth (preferably low-sodium)
• 1 can (10 oz) diced tomatoes with green chilies
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup sour cream (for creamy cheese sauce)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Directions

1.

Preheat your oven to 350°F (175°C).

2.

In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté until translucent, about 3-4 minutes.

3.

Add the grilled corn, shredded chicken, chili powder, and cumin to the skillet. Stir to combine and cook for an additional 2-3 minutes. Remove from heat.

4.

In a separate saucepan, heat olive oil over medium heat, then whisk in the flour, cooking for about 1 minute to create a roux.

5.

Gradually add the chicken broth while whisking continuously. Add the diced tomatoes, garlic powder, onion powder, salt, and pepper. Simmer for 5-7 minutes until slightly thickened.

6.

To assemble, fill a corn tortilla with the chicken and corn mixture and roll tightly. Place seam-side down in a greased baking dish. Repeat with remaining tortillas.

7.

Pour the enchilada sauce over the rolled tortillas. Spread evenly.

8.

In a bowl, mix the sour cream and half of the shredded cheese, dollop it over the enchiladas, and sprinkle the remaining cheese on top.

9.

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

10.

Remove from the oven, let cool for a few minutes, and garnish with fresh cilantro. Serve with lime wedges.

Nutrition Facts

Calories 400 kcal