Street Corn Chicken Enchiladas
Street corn chicken enchiladas are stuffed with chicken, charred corn, sour cream, Cotija cheese, and chipotle peppers.
Servings: 10 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
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.