Street Corn Chicken Enchiladas
Ingredients
- 2 cshredded chicken
i used rotisserie chicken
- 7corn tortillas
i used siete almond flour
- 1 ½ croasted corn
- ¾ cshredded monterey jack with jalapeño peppers cheese
- 12 ozgreen enchilada sauce
- 3 tbspcilantro
- ¼ cgreen chiles
or 1 jalapeño
- ¼ ccrumbled cotija cheese
- ½ cavocado oil mayo
- 2 tbspplain greek yogurt
- 1lime
juiced
- ½ tbsphot sauce
- 1 tspchili powder
- 1 tspgarlic powder
- ½ tspcumin
- ½ tspsea salt
- black pepper
- for toppings
- ¼ cred onion
finely diced
- 2 tbspcilantro
- 3 tbspcotija cheese
Directions
- 1
Preheat oven to 375 degrees.
- 2
In a large bowl, mix together ingredients for filling of enchiladas: shredded chicken, roasted corn, cilantro, green chiles and cotija cheese.
- 3
In a small bowl, mix together ingredients for creamy dressing like mayo, plain greek yogurt, hot sauce, lime juice, chili powder, garlic powder, sea salt and black pepper. Add this to filling and mix to combine.
- 4
In casserole dish, add 1/2 cup green enchilada sauce reserving the remaining sauce to top on the tortillas.
- 5
Heat up tortillas for 10-20 seconds until warm to roll up.
- 6
Add filling into tortilla and tightly roll. Continue to do for all tortillas. You should use up all the mixture when doing this.
- 7
Place remaining enchilada sauce on top. Sprinkle with shredded cheese.
- 8
Add to the oven to bake for 25 minutes.
- 9
Remove from the oven and top with addition shredded cotija cheese, cilantro and red onion.
- 10
Enjoy!
Street Corn Chicken Enchiladas
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Based on 287 ratings
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About this Recipe
Craving a vibrant, flavor-packed dinner that comes together with ease? These Street Corn Chicken Enchiladas deliver an unforgettable experience, perfect for a busy weeknight yet impressive enough for company.
Why These Enchiladas Work
This recipe masterfully blends the beloved flavors of street corn with the comforting appeal of classic enchiladas. The use of tender shredded chicken, especially convenient rotisserie chicken, means less prep time for you. What truly sets these apart is the dynamic combination of roasted corn, a zesty crema made with avocado oil mayo and Greek yogurt, and two kinds of cheese for layers of savory goodness.
Expect a symphony of flavors and textures in every bite. You'll savor the sweet, charred notes of roasted corn mingling with succulent chicken and the creamy, tangy sauce. The Monterey Jack with jalapeño cheese adds a gentle warmth, perfectly balanced by fresh cilantro and the bright zing of lime. These enchiladas offer a comforting, satisfying meal that feels both familiar and exciting, especially if you're using almond flour tortillas for a naturally gluten-free option.
Customization & Variations
While shredded rotisserie chicken offers a fantastic shortcut, feel free to use any leftover cooked chicken you have on hand. If fresh roasted corn isn't available, quickly charring frozen corn in a hot skillet is a great alternative. For those who love extra heat, consider adding another finely diced jalapeño directly into the filling, or increase the hot sauce in the crema. You can also experiment with different types of soft tortillas if almond flour isn't your preference.
Serve these Street Corn Chicken Enchiladas hot, straight from the oven, as a delightful main course. They shine on their own, but a simple green salad or a side of black beans would complement the rich flavors beautifully, making for a truly memorable meal.