Street Corn Chicken Enchiladas are flour tortillas filled with shredded rotisserie chicken, sweet corn, diced jalapeño, and melty cheddar and Monterey Jack cheese. Then, they are smothered in a creamy, tangy sauce made with green chili enchilada sauce, sour cream, and lime. This easy Tex-Mex dinner is full of bold flavor and perfect for any night of the week!

Pan of Street Corn Chicken Enchiladas on a wooden table from overhead.
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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.

Pan of Street Corn Chicken Enchiladas on a wooden table from overhead.
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Street Corn Chicken Enchiladas

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Street Corn Chicken Enchiladas are flour tortillas filled with shredded rotisserie chicken, sweet corn, diced jalapeño, and melty cheddar and Monterey Jack cheese. Then, they are smothered in a creamy, tangy sauce made with green chili enchilada sauce, sour cream, and lime.

Ingredients

Sauce

  • 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

Enchilada Filling & Assembly

  • 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)

Instructions

  • Preheat the oven to 400°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • In a medium bowl, whisk together the enchilada sauce, sour cream, mayonnaise, lime juice, chili powder, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning as needed. Set aside.
  • In a large bowl, combine the shredded rotisserie chicken, diced jalapeño, ½ cup of the sharp cheddar cheese, ½ cup of the Monterey Jack cheese, ¾ of the drained corn, and 1 cup of the prepared sauce. Stir until well mixed.
  • Spread ½ cup of the remaining prepared sauce into the bottom of the prepared baking dish.
  • Working with one tortilla at a time, scoop about ½ cup of the chicken and corn mixture into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
  • Pour the remaining sauce evenly over the rolled tortillas. Sprinkle the remaining ½ cup of sharp cheddar cheese, ½ cup of Monterey Jack cheese, and queso fresco over the top.
  • Bake uncovered for 20 minutes.
  • Remove the dish from the oven and sprinkle the remaining drained corn evenly over the top. Return to the oven and bake for another 10 minutes, or until the cheese is hot and bubbly.
  • Remove from the oven and garnish with chopped fresh cilantro, chili powder, and additional diced jalapeño if desired. Serve with lime wedges on the side.

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:

Autumn

This is so creamy and flavorful! The corn adds a nice sweetness, and the sauce is amazing!

Elizabeth

I tried this with and without the jalapeño pepper. Both were really, really good, but if you like spice, go with the jalapeño.

Stephanie

I think this is the perfect balance of creamy, cheesy, and tangy. The roasted corn and queso fresco on top really bring it all together.

Bella

Bring on the heat! I loved the addition of the jalapeño! It added heat, but you still get all of the flavors. So good!

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