Street Corn Chicken Enchiladas

Imagine the irresistible combination of charred, sweet corn, zesty lime, and creamy cheese wrapped in a soft tortilla with perfectly seasoned chicken. That’s exactly what you’ll experience with these mouthwatering Street Corn Chicken Enchiladas. Inspired by the vibrant flavors of Mexican street corn (elote), these enchiladas transform the beloved street food into a hearty, comforting dinner that’s sure to become a family favorite. You’ll learn how to create the perfect balance of creamy, spicy, and tangy flavors that make these Street Corn Chicken Enchiladas absolutely unforgettable.

Why You’ll Love This Recipe

These Street Corn Chicken Enchiladas are a game-changer for your dinner rotation, offering a delightful twist on traditional Mexican cuisine. The contrast between the tender shredded chicken and the crunchy corn kernels creates a texture sensation in every bite. The enchiladas strike the perfect balance between creamy and zesty with the combination of Mexican crema, cotija cheese, and fresh lime juice.

What makes this recipe truly special is its adaptability – it’s fancy enough for entertaining guests but simple enough for a weeknight family dinner. The prep work can be done ahead of time, making the final assembly quick and stress-free. Plus, the vibrant colors and presentation make for an Instagram-worthy dish that tastes even better than it looks.

The familiar comfort of enchiladas paired with the exciting street corn flavors creates a dish that appeals to both picky eaters and adventurous food lovers alike. If you enjoy Mexican chicken enchiladas or corn-filled enchiladas, you’ll absolutely love this creative fusion dish.

Ingredients

For the Filling:

• 2 lbs (900g) boneless, skinless chicken breasts or thighs
• 1 tablespoon (15ml) olive oil
• 1 teaspoon (5g) kosher salt
• ½ teaspoon (2g) black pepper
• 1 teaspoon (3g) ground cumin
• 1 teaspoon (3g) chili powder
• 4 cups (600g) fresh or frozen corn kernels
• 1 red bell pepper, diced (about 1 cup/150g)
• 1 jalapeño, seeds removed and finely diced
• ½ red onion, diced (about ½ cup/80g)
• 3 cloves garlic, minced
• ¼ cup (15g) fresh cilantro, chopped
• 1 tablespoon (15ml) lime juice
• 1 cup (230g) Mexican crema or sour cream
• 1 cup (113g) cotija cheese, crumbled (can substitute feta cheese)

For Assembly:

• 12 (8-inch) flour tortillas
• 2 cups (480ml) enchilada sauce
• 2 cups (226g) shredded Monterey Jack cheese
• 1 cup (113g) crumbled cotija cheese for topping

For Garnish:

• Fresh cilantro leaves
• Lime wedges
• Sliced avocado
• Additional Mexican crema

Pro Tips

Getting the Perfect Chicken Texture
For the juiciest chicken in your Street Corn Chicken Enchiladas, avoid overcooking. Cook the chicken until it reaches an internal temperature of 165°F (74°C), then let it rest for 5-10 minutes before shredding. This resting period allows the juices to redistribute throughout the meat. For ultra-tender chicken, try poaching it in chicken broth with aromatics like garlic and onion, or use a slow cooker on low for 4-6 hours.

Charring the Corn for Maximum Flavor
The secret to authentic street corn flavor is properly charring the corn. For fresh corn on the cob, grill it directly over medium-high heat until you see blackened spots on all sides. For frozen corn kernels, spread them on a baking sheet and broil for 3-5 minutes until they begin to blacken, or use a cast-iron skillet over high heat, stirring occasionally until charred spots appear. This step adds a smoky depth that elevates the entire dish.

Preventing Soggy Enchiladas
To ensure your corn chicken enchiladas maintain their integrity and don’t become soggy, lightly toast the tortillas before filling them. Heat them in a dry skillet for about 10 seconds per side or briefly on a gas flame. Additionally, don’t oversauce the bottom of your baking dish – a thin layer is sufficient. These simple steps ensure your enchiladas remain perfectly textured from the first bite to the last.

Instructions

Step 1: Prepare the Chicken
Preheat your oven to 375°F (190°C). Place chicken breasts or thighs on a baking sheet. Drizzle with olive oil and season with salt, pepper, cumin, and chili powder, ensuring all sides are coated. Bake for 25-30 minutes until the internal temperature reaches 165°F (74°C). Remove from the oven and let rest for 10 minutes before shredding the chicken with two forks. The chicken should pull apart easily and remain moist.

Step 2: Prepare the Corn Mixture
While the chicken is cooking, heat a large skillet over medium-high heat. If using fresh corn, cut the kernels from the cob. Add corn to the hot skillet (no oil needed) and cook without stirring for 2-3 minutes until it begins to char. Stir and continue cooking for another 2-3 minutes. Add the diced red bell pepper, jalapeño, and red onion to the skillet. Cook for 3-4 minutes until vegetables begin to soften. Add minced garlic and cook for another 30 seconds until fragrant.

Step 3: Complete the Filling
Remove the skillet from heat and transfer the corn mixture to a large bowl. Let it cool for about 5 minutes. Add the shredded chicken, chopped cilantro, lime juice, Mexican crema, and 1 cup of cotija cheese to the bowl. Gently fold everything together until well combined. Taste and adjust seasonings as needed – you may want more lime juice or salt depending on your preference.

Step 4: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Spread ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish. Warm tortillas in the microwave for 30 seconds or in a dry skillet to make them more pliable. Place about ⅓ cup of the filling mixture down the center of each tortilla. Roll up the tortilla and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.

Step 5: Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled enchiladas, making sure to cover all the tortillas to prevent them from drying out. Sprinkle the Monterey Jack cheese over the top, followed by the remaining cotija cheese. Cover the dish with aluminum foil, being careful not to let it touch the cheese.

Step 6: Bake and Serve
Bake covered for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly with slight browning on top. Let the Street Corn Chicken Enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro leaves, lime wedges, sliced avocado, and a drizzle of Mexican crema for an authentic finish.

Variations

Vegetarian Street Corn Enchiladas
Transform this dish into a delicious vegetarian option by replacing the chicken with 2 cans (15 oz each) of black beans, rinsed and drained, plus 1 cup of diced zucchini or mushrooms for added texture. The street corn flavors work beautifully with these plant-based proteins, and you’ll still get a hearty, satisfying meal. Alternatively, you could use crumbled firm tofu seasoned with the same spices as the chicken for a protein-rich vegetarian version.

Spicy Chipotle Street Corn Enchiladas
For heat lovers, add 2-3 minced chipotle peppers in adobo sauce to the filling mixture. The smoky heat of chipotles pairs wonderfully with the sweetness of the corn and creates an entirely new flavor profile for your Street Corn Chicken Enchiladas. You can also replace the standard enchilada sauce with a chipotle-based version for an extra kick throughout the dish.

Breakfast Street Corn Enchiladas
Create a morning version by adding scrambled eggs to the filling and using smaller tortillas for a brunch-worthy dish. Top with sliced avocado and a sunny-side-up egg for an impressive weekend breakfast that combines the best of breakfast burritos and enchiladas. This variation works beautifully for meal prep and can be reheated throughout the week.

Storage and Serving

These Street Corn Chicken Enchiladas can be refrigerated in an airtight container for up to 3 days. For best results when reheating, cover with foil and warm in a 325°F (165°C) oven for 15-20 minutes until heated through. Microwave reheating works in a pinch, but may result in slightly softer tortillas.

For freezing, prepare the enchiladas up until the baking step, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding an extra 10-15 minutes to the cooking time.

Serve these enchiladas with a fresh side salad dressed with lime vinaigrette to complement the flavors. A simple black bean and corn salad also makes an excellent accompaniment. For a complete feast, add Mexican rice, guacamole, and a basket of tortilla chips for the ultimate fiesta-inspired meal. A cold Mexican lager or a margarita pairs wonderfully with the bold flavors of these enchiladas.

FAQs

Can I use rotisserie chicken instead of cooking my own?
Absolutely! Using rotisserie chicken is a great time-saver. Simply remove the skin, shred the meat, and season it with the same spices (cumin and chili powder) before adding to the corn mixture.

What can I substitute for cotija cheese?
If you can’t find cotija cheese, feta cheese makes an excellent substitute due to its similar crumbly texture and salty flavor. Queso fresco or even grated Parmesan can also work in a pinch.

Can I make these enchiladas ahead of time?
Yes! You can assemble the enchiladas up to 24 hours in advance and keep them covered in the refrigerator. Add an extra 5-10 minutes to the baking time if cooking from cold.

Are corn tortillas better than flour tortillas for enchiladas?
Traditionally, enchiladas are made with corn tortillas, but flour tortillas work well for this recipe as they hold up better to the substantial filling. If you prefer corn tortillas, lightly fry them in oil before filling to prevent them from breaking apart.

How can I make these enchiladas less spicy for kids?
Omit the jalapeño and use a mild enchilada sauce. You can also serve hot sauce on the side for adults who want to add heat to their portions.

Conclusion

These Street Corn Chicken Enchiladas are comfort food at its finest — a brilliant fusion of classic enchiladas and the beloved flavors of Mexican street corn. They’re the perfect balance of creamy, savory, and zesty with a delightful textural contrast in every bite. It’s the kind of dish that brings everyone to the table with excitement and leaves them fully satisfied yet already looking forward to the next time you make it. Whether for a family dinner, weekend gathering, or meal prep for the week ahead, these enchiladas deliver restaurant-quality flavor with home-cooked love.

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