Street Corn Chicken Enchiladas
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.
Servings: 8 enchiladas
Calories: 647kcal
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 medium 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.
Nutrition
Serving: 1enchilada | Calories: 647kcal