Dinner

Street Corn Chicken Enchiladas Recipe

Bylina Carter December 14, 2025December 14, 2025

Introduction

These Street Corn Chicken Enchiladas bring together the bold flavors of elote with tender shredded chicken for a comforting and flavorful meal. Creamy, cheesy, and perfectly spiced, they’re a delightful twist on classic enchiladas that’s sure to impress.

The image shows a creamy baked dish served in a white rectangular baking dish and a piece on a blue plate. The dish has a base of soft, light beige baked tortillas covered with a creamy, slightly lumpy sauce mixed with corn kernels scattered evenly on top. The corn is bright yellow, contrasting with small green herb pieces sprinkled across the surface. Lime wedges are placed on top of the dish for garnish, adding a touch of green. A white spatula rests inside the baking dish, partially covered in sauce. The blue plate holds one portion, showing the layers clearly: a soft, saucy tortilla base with creamy corn topping and herbs photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz green chili enchilada sauce
¾ cup sour cream

¼ cup mayonnaise
2 cups shredded rotisserie chicken

1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

14 oz can corn, drained
2 tbsp elote seasoning
1 tbsp chili powder

1 tbsp garlic powder
Salt and pepper to taste
6-8 flour or corn tortillas

Parsley or cilantro for garnish (optional)
Tajin for garnish (optional)

Instructions

Step 1: Preheat the oven to 400°F (200°C).

Step 2: In a small bowl, mix the green enchilada sauce, sour cream, mayonnaise, garlic powder, elote seasoning, and chili powder until combined. Set aside.
Step 3: In a large bowl, combine the shredded chicken, ½ cup cheddar cheese, ½ cup Monterey Jack cheese, ¾ of the drained corn, and 1 cup of the enchilada sauce mixture. Season with salt and pepper and stir until evenly mixed.
Step 4: Spread ½ cup of the sauce mixture on the bottom of a greased 9 x 13-inch baking dish.

Step 5: Warm the tortillas in the microwave for about 10 seconds to make them more pliable.
Step 6: Divide the filling evenly among the tortillas, placing it in the center of each. Roll them up tightly and place seam-side down in the baking dish.
Step 7: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining cheddar and Monterey Jack cheeses.

Step 8: Bake on the center oven rack for 20 minutes.
Step 9: Remove from the oven, sprinkle the remaining corn on top of the cheese layer, and garnish with parsley or cilantro if using. Return to the oven for an additional 10 minutes.
Step 10: Once baked, sprinkle with Tajin for extra flavor if desired. Serve warm with lime wedges on the side and enjoy!

Tips & Variations

Use fresh corn instead of canned for a sweeter, fresher taste.
Swap rotisserie chicken for leftover grilled chicken or cooked shredded turkey.
For extra heat, add diced jalapeños to the filling mix.

Try using whole wheat or gluten-free tortillas to suit dietary preferences.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through. You can also microwave individual portions but it may soften the tortillas.