Name: Street Corn Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 can (14 ounces) green chili enchilada sauce; ¾ cup (172.5 g) sour cream; ¼ cup (58 g) mayonnaise; 1 tablespoon lime juice; 2 teaspoons chili powder; 2 teaspoons garlic powder; 2 teaspoons onion powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 3 cups (420 g) rotisserie chicken, (shredded); 1 medium jalapeño pepper, (diced, plus more for garnish (optional)); 1 cup (113 g) sharp cheddar cheese, (shredded, divided); 1 cup (113 g) Monterey Jack cheese, (shredded, divided); 1 can (14 ounces) corn, (drained, divided); ¼ cup (30 g) queso fresco, (crumbled); 8 large flour tortillas; fresh cilantro, (chopped, for garnish); chili powder, (for garnish); lime wedges, (for serving (optional))

Ingredients & Substitutions

Green Chili Enchilada Sauce: Green chili enchilada sauce is a mild, tangy sauce made with green chilies, garlic, onion, and spices. It adds great flavor and just a little heat to these enchiladas. You can find it canned at most grocery stores, usually near the Mexican or Latin foods section. Sour cream and mayonnaise are mixed in to make it extra smooth and rich.

Chicken: Using rotisserie chicken keeps this recipe quick and easy; plus, you can often find it already shredded! Cooked and shredded chicken breasts or thighs work just as well if you have leftovers to use up.

Jalapeño Pepper: The jalapeño adds a little heat (and there was definitely heat from the one pepper I used!) and fresh flavor, but you can leave it out if you prefer a milder dish. We tested the recipe with and without, and both were winning recipes!

Cheese: Cheddar and Monterey Jack melt well and add great flavor. You can swap in pepper jack for extra heat or use all cheddar if that’s what you have.

Corn: Sweet corn adds a fresh, juicy bite to these enchiladas. You can use canned, frozen (thawed), or fresh corn. For extra flavor, try grilled corn on the cob!

Queso Fresco: Queso fresco adds a mild, crumbly texture to finish the dish. If you can’t find it, you can make your own! Or, cotija or feta cheese make good substitutes.

Tortillas: I prefer using flour tortillas because they hold the filling better. If you use corn tortillas, warm them or lightly fry them in oil first to keep them from cracking or breaking.

Spatula picking up two Street Corn Chicken Enchiladas from the pan.

Are These Street Corn Chicken Enchiladas Spicy?

Yes, if you do add the jalapeño pepper to the filling and as a garnish, there is a definite kick to each bite! I tested the recipe with and without the jalapeño pepper, and both were delicious. It is simply what you prefer when it comes to the spice level.

Halved Street Corn Chicken Enchiladas on a white plate on a wooden table from overhead.

Can You Make Street Corn Enchiladas Ahead Of Time?

Yes! You can definitely make these Street Corn Enchiladas ahead of time. Assemble them as directed, then cover and refrigerate for up to 24 hours before baking. When ready, bake them straight from the refrigerator; just add a few extra minutes to the baking time to ensure they’re heated through and bubbly. You can also freeze them before baking. Just wrap the dish tightly in plastic wrap and foil, then freeze for up to 2–3 months. Thaw overnight in the refrigerator before baking as usual. This makes them perfect for meal prep or entertaining.

Corn or Flour Tortillas For Enchiladas?

Choosing between corn and flour tortillas can really change up your enchiladas. Corn tortillas give you that classic flavor and a bit of chew, but they can tear, so it helps to warm them up or lightly fry them first. Flour tortillas (which is what I used) are soft and flexible, making them easier to roll and great for holding hearty fillings. Either one works; it just depends on what you like!

Close up of Street Corn Chicken Enchiladas on a white plate.

How to Store & Reheat Street Corn Chicken Enchiladas

To store street corn chicken enchiladas, first, let them cool completely after baking. Then, cover the dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, warm the enchiladas in a 350°F oven covered with foil for about 15-20 minutes, or until heated through. You can also microwave individual portions until hot, but the oven method helps keep them from drying out.

Can You Freeze Leftover Street Corn Chicken Enchiladas?

Yes! Let the enchiladas cool completely, then transfer leftovers to an airtight container or wrap individual portions tightly in plastic wrap and foil. Freeze for up to 2–3 months. To reheat, thaw in the refrigerator overnight if possible. Then, warm in the oven at 350°F until heated through, or microwave individual servings.