Description
Street Corn Chicken Enchiladas feature tender shredded rotisserie chicken combined with a creamy, flavorful green chili enchilada sauce, cheeses, and sweet corn seasoned with elote spices. Wrapped in warm tortillas and baked to perfection, these enchiladas are topped with fresh herbs, tajin, and lime wedges for a vibrant, delicious twist on a classic Mexican favorite.
Ingredients
Scale
Sauce Mixture
- 14 oz Green Chili Enchilada Sauce
- ¾ cup Sour Cream
- ¼ cup Mayonnaise
- 1 tbsp Chili Powder
- 2 tbsp Elote Seasoning
- 1 tbsp Garlic Powder
Filling
- 2 cups Shredded Rotisserie Chicken
- 1 cup Cheddar Cheese, hand shredded (divided)
- 1 cup Monterey Jack Cheese, hand shredded (divided)
- 14 oz Can Corn, drained (divided)
- Salt and Pepper to taste
Others
- 6–8 Flour or Corn Tortillas
- Parsley or Cilantro, for garnish (optional)
- Tajin, for garnish (optional)
- Lime wedges, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the enchiladas to a golden, bubbly finish.
- Prepare the Sauce Mixture: In a small bowl, stir together green chili enchilada sauce, sour cream, mayonnaise, garlic powder, elote seasoning, and chili powder until fully combined. Set this creamy, flavorful sauce mixture aside.
- Mix Filling Ingredients: In a large bowl, combine shredded rotisserie chicken, half of the cheddar cheese, half of the Monterey Jack cheese, three-quarters of the drained corn, and one cup of the green enchilada sauce mixture. Season lightly with salt and pepper, then stir well until the mixture is evenly blended.
- Prepare Baking Dish: Lightly grease a 9 x 13-inch baking dish and spread half a cup of the enchilada sauce mixture evenly across the bottom to prevent sticking and add extra flavor.
- Assemble Enchiladas: Warm tortillas in the microwave for about 10 seconds to make them pliable. Evenly distribute the filling mixture down the center of each tortilla, roll them up tightly, and place each seam side down into the prepared baking dish in a single layer.
- Add Sauce and Cheese: Pour the remaining green chili enchilada sauce evenly over the rolled tortillas. Then sprinkle with the remaining cheddar and Monterey Jack cheeses for a melty, cheesy topping.
- Bake the Enchiladas: Place the dish on the center rack of the oven and bake for 20 minutes, allowing the sauce to bubble and the cheese to melt thoroughly.
- Add Remaining Corn and Herbs: Remove the dish from the oven, sprinkle the remaining corn on top of the melted cheese layer, and optionally garnish with chopped parsley or cilantro for freshness.
- Bake Again: Return the baking dish to the oven and bake for an additional 10 minutes, letting the corn warm through and slightly roast.
- Final Garnishes and Serving: Once baked, optionally sprinkle tajin over the enchiladas and serve with lime wedges on the side. Serve warm and enjoy your flavorful street corn chicken enchiladas.
Notes
- Rotisserie chicken is used for convenience but can be substituted with freshly cooked shredded chicken.
- Elote seasoning adds authentic Mexican street corn flavor, but you can substitute with a mix of chili powder, paprika, and cotija cheese if unavailable.
- Flour or corn tortillas can be used according to preference or dietary needs.
- Adjust seasoning to taste, especially salt and spice levels.
- For a spicier version, add jalapeños or hot sauce to the sauce mixture.
- To make this recipe gluten-free, ensure you use corn tortillas and check that all sauces and seasonings are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Street Corn Chicken Enchiladas, Mexican Enchiladas, Green Chili Enchiladas, Rotisserie Chicken Recipe, Elote Seasoning, Baked Enchiladas, Comfort Food
