Street Corn Chicken Enchiladas

Name: Street Corn Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 cups green enchilada sauce; 1/2 cup sour cream; 1/2 cup mayonnaise; 2 tablespoons lime juice; 1 tablespoon chili powder; 2 teaspoons garlic powder; Salt and pepper to taste; 3 cups shredded chicken; 2 cups corn kernels; 2 cups shredded Monterey Jack cheese; 1 can (4 ounces) diced green chilies; 8 flour or corn tortillas; 1/4 cup crumbled cotija cheese; Chopped cilantro for garnish

These creamy enchiladas bring the bold, zesty flavors of Mexican street corn to your weeknight dinner table.

By Daily Recipes Book· 🌍 Mexican· August 25, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

If you love street corn, you are going to adore this simple dinner. It takes all those classic flavors like lime, chili powder, and sweet corn and tucks them into cheesy chicken enchiladas that the whole family will enjoy. It is a fantastic way to turn rotisserie chicken into something really special without spending hours in the kitchen.

My biggest tip for this recipe is to char your corn in a hot skillet for a few minutes before mixing it into the filling. That little bit of smokiness adds so much depth to the final dish. If you have the time, it is well worth the extra effort.

Ingredients

2 cups green enchilada sauce
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons lime juice
1 tablespoon chili powder
2 teaspoons garlic powder
Salt and pepper to taste
3 cups shredded chicken
2 cups corn kernels
2 cups shredded Monterey Jack cheese
1 can (4 ounces) diced green chilies
8 flour or corn tortillas
1/4 cup crumbled cotija cheese
Chopped cilantro for garnish

Instructions

1
Preheat your oven to 350 degrees F and lightly spray a 9 x 13 inch baking dish with nonstick cooking spray.
2
In a bowl, whisk together the green enchilada sauce, sour cream, mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. Set this sauce aside.
3
In a large bowl, combine the shredded chicken, corn, half of the shredded Monterey Jack cheese, and the green chilies. Stir in 1 cup of your prepared sauce.
4
Spread 1/2 cup of the remaining sauce over the bottom of your baking dish.
5
Spoon about 1/2 cup of the chicken mixture into the center of each tortilla, roll them up tightly, and place them seam side down in the dish.
6
Pour the rest of the sauce over the top, then sprinkle with the remaining Monterey Jack cheese and the crumbled cotija cheese.
7
Bake uncovered for 20 to 25 minutes until the cheese is melted and the sauce is bubbly. Garnish with fresh cilantro before serving.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to 5 days and simply reheat them in the microwave. If you want to freeze this meal, let the dish cool completely, wrap it tightly in foil, and store it for up to 3 months.

#chicken #enchiladas #dinner #comfort food #mexican

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