Name: Street Corn Chicken Enchiladas
Ingredients: 2 lbs boneless, skinless chicken breasts or thighs; 1 tablespoon olive oil; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon ground cumin; 1 teaspoon chili powder; 4 cups fresh or frozen corn kernels; 1 red bell pepper, diced; 1 jalapeño, seeds removed and finely diced; ½ red onion, diced; 3 cloves garlic, minced; ¼ cup fresh cilantro, chopped; 1 tablespoon lime juice; 1 cup Mexican crema or sour cream; 1 cup cotija cheese, crumbled; 12 (8-inch) flour tortillas; 2 cups enchilada sauce; 2 cups shredded Monterey Jack cheese; 1 cup crumbled cotija cheese for topping; Fresh cilantro, lime wedges, sliced avocado, and additional Mexican crema for garnish

Description

Dive into street food heaven at home with these enchiladas that combine sweet charred corn, zesty lime, and tender chicken all wrapped up in cheesy goodness.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
4 cups fresh or frozen corn kernels
1 red bell pepper, diced
1 jalapeño, seeds removed and finely diced
½ red onion, diced
3 cloves garlic, minced
¼ cup fresh cilantro, chopped
1 tablespoon lime juice
1 cup Mexican crema or sour cream
1 cup cotija cheese, crumbled
12 (8-inch) flour tortillas
2 cups enchilada sauce
2 cups shredded Monterey Jack cheese
1 cup crumbled cotija cheese for topping
Fresh cilantro, lime wedges, sliced avocado, and additional Mexican crema for garnish

Instructions

Preheat oven to 375°F. Season chicken with olive oil, salt, pepper, cumin, and chili powder. Bake for 25-30 minutes until internal temperature reaches 165°F. Let rest 10 minutes, then shred with forks.
In a large skillet over medium-high heat, cook corn until charred, about 4-6 minutes. Add bell pepper, jalapeño, and red onion. Cook 3-4 minutes until softened. Add garlic and cook 30 seconds more.
Transfer corn mixture to a large bowl and let cool for 5 minutes. Add shredded chicken, cilantro, lime juice, Mexican crema, and 1 cup cotija cheese. Fold together and adjust seasonings to taste.
Preheat oven to 350°F. Spread ½ cup enchilada sauce on the bottom of a 9×13-inch baking dish. Warm tortillas briefly to make them pliable.
Fill each tortilla with about ⅓ cup of the mixture, roll up, and place seam-side down in the baking dish. Repeat with remaining tortillas.
Pour remaining enchilada sauce over the rolled enchiladas. Top with Monterey Jack and remaining cotija cheese. Cover with foil.
Bake covered for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and slightly browned.
Let rest 5 minutes before serving. Garnish with cilantro, lime wedges, avocado slices, and a drizzle of Mexican crema.