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.
Ingredients
Scale:
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)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté until translucent, about 3-4 minutes.
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.
In a separate saucepan, heat olive oil over medium heat, then whisk in the flour, cooking for about 1 minute to create a roux.
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.
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.
Pour the enchilada sauce over the rolled tortillas. Spread evenly.
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.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven, let cool for a few minutes, and garnish with fresh cilantro. Serve with lime wedges.
