Our street corn chicken enchiladas are loaded with shredded chicken, charred corn, creamy sour cream, tangy Cotija cheese, and chipotle peppers rolled into corn tortillas, smothered in enchilada sauce, and baked under a blanket of melted Monterey Jack cheese.
This easy Mexican-inspired comfort food combines everything we love about classic enchiladas with the bold flavors of Mexican street corn!
For more easy dishes like this, check out our sheet pan chicken fajitas, beef taquitos, and avocado empanadas.
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Why You’ll Love This Recipe
- Easy to make with rotisserie chicken
- Loaded with cheesy, creamy flavor
- Perfect balance of smoky, spicy, and savory
- Great for meal prep and leftovers
- Family-friendly and freezer-friendly
- Restaurant-quality meal made right at home
Key Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
- Shredded Chicken: Makes the enchiladas hearty, satisfying, and packed with protein.
- Corn Tortillas: The foundation of the dish. They provide a hearty texture and hold up to baking.
- Charred Corn: Adds a sweet, slightly smoky flavor and great texture.
- Chipotle Peppers: Bring smoky heat and bold flavor, giving these enchiladas their signature kick.
- Sour Cream: Makes the filling creamy and helps balance the spice from the chipotle peppers.
- Cotija Cheese: Adds a salty, tangy flavor that gives the filling a classic Mexican street corn-inspired taste.
- Tajin: A simple ingredient that adds a bright mix of chili, lime, and salt, making all the flavors pop.
- Red Enchilada Sauce: Keeps the enchiladas moist while adding rich, savory flavor throughout the dish.
- Cumin: Adds warmth and a subtle earthy flavor that rounds out the filling and complements the chipotle peppers perfectly.
Variations
- Chicken Breasts: Use chicken breasts for a richer filling.
- Swap the Protein: Make pork or steak enchiladas instead.
- Green Enchilada Sauce: For a different flavor profile, swap the red enchilada sauce for green enchilada sauce.
- Add Beans: Black beans add extra flavor and protein.
- Semi-Homemade: Use shredded rotisserie chicken for an easy shortcut.
- Extra Spicy: Add diced jalapenos for an even bigger kick.
- Extra Cheesy: Add shredded cheddar or pepper jack cheese to the filling mixture.
- Use Flour Tortillas: Flour tortillas give the enchiladas a softer texture that some people prefer.
How to Make Street Corn Chicken Enchiladas
1: Cook the corn in a skillet until slightly charred. Cool slightly.
2: Fry the tortillas on each side until warm and set aside on a paper towel-lined plate.
3: Mix the filling ingredients.
4: Pour a little enchilada sauce into a prepared 9×13 baking dish. Then, fill the tortillas with filling and cheese, wrap them tightly, and place them seam-side down in the dish.
5: Pour the remaining sauce over the tortillas and top with cheese.
6: Bake until heated through and melty. Then, increase the temperature and continue baking until golden.
Expert Tips
- Don’t skip frying the tortillas. It helps keep them soft and prevents tearing during assembly.
- Shred your chicken while it’s hot but safe to handle. It shreds much more easily.
- Remove the corn as soon as it’s golden and slightly smoky. You don’t want to burn it.
- Spray your dish with cooking spray just before filling to prevent pooling.
Street Corn Chicken Enchiladas FAQs
You can prepare the filling up to 24 hours in advance. Assembling the enchiladas in advance isn’t recommended, as they can become soggy.
Yes, you can. They’re easier to roll than corn tortillas. However, they don’t hold up as well in baking.
A quick fry helps soften the tortillas and prevents them from cracking or tearing when rolled.
Cotija is a crumbly Mexican cheese with a salty, slightly tangy flavor. It’s commonly used in street corn recipes and adds authentic flavor to these enchiladas.
You can refrigerate them in an airtight container for up to 4 days.
Yes, you can. Assemble the enchiladas, wrap them tightly in a double layer of plastic wrap and foil, and freeze for up to 3 months. Defrost before baking. Freezing cooked enchiladas isn’t recommended.
Great Sides for Your Chicken Enchiladas
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Street Corn Chicken Enchiladas
Ingredients
- 10 corn tortillas
- 2 ½ cups shredded chicken, can use rotisserie chicken
- 2 cups corn, frozen or canned, drained
- 3 tablespoons chipotle peppers, chopped
- ½ cup sour cream
- ½ cup Cotija cheese
- 2 tablespoons tajin
- ½ teaspoon cumin
- 19 ounce red enchilada sauce
- 4 cups Monterrey Jack cheese, shredded
- ½ cup oil, for frying
Instructions
- Preheat oven to 375°
- Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
- In a medium frying pan, add corn and heat on medium high.
- Sauté corn until kernels have turned golden and start to blacken. Remove from heat and set aside.
- In a small pan, heat oil over medium low heat.
- Once oil is hot, gently add a tortilla to the oil and fry for 15 seconds.
- Flip tortilla over and fry for an additional 15 seconds. Remove from the oil and drain on a plate lined with paper towels to absorb the excess oil.
- Repeat the process and cook the remaining tortillas.
- Chicken Filling
- In a medium bowl, add shredded chicken, roasted corn, chipotle peppers, sour cream, Cotija cheese, tajin, and cumin. Stir to combine.
- Pour 1⁄2 cup of enchilada sauce into the bottom of the prepared pan.
- Add about 3 tablespoons of chicken filling to each tortilla and top with shredded cheese.
- Roll tightly and place seam side down in the prepared pan.
- Repeat with the remaining tortillas and chicken filling.
- Spoon remaining red sauce over enchiladas.
- Sprinkle with remaining shredded cheese
- Bake at 375 for 18 minutes, then increase heat to 425 for an additional 5 minutes to brown the cheese.
- Remove from the oven and cool slightly before serving.
- Optional, garnish with Cotija cheese, chopped cilantro, and sour cream, if desired.
Notes
- Don’t skip frying the tortillas. It helps keep them soft and prevents tearing during assembly.
- Shred your chicken while it’s hot but safe to handle. It shreds much more easily.
- Remove the corn as soon as it’s golden and slightly smoky. You don’t want to burn it.
- Spray your dish with cooking spray just before filling to prevent pooling.
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