Mexican Street Corn Chicken Enchiladas
These enchiladas are inspired by Mexican street corn (elote)—sweet corn tossed in creamy sauce, lime, and cheese—combined with tender shredded chicken and wrapped in soft tortillas. Baked until bubbly and golden, they’re rich, comforting, and perfect for family dinners or make-ahead meals.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: ~50 minutes
Serves: 4–5
Ingredients
For the Filling
2 cups cooked shredded chicken (rotisserie works great)
1½ cups sweet corn (fresh, frozen, or canned & drained)
½ small red onion, finely chopped
½ cup mayonnaise or sour cream
½ cup shredded mozzarella or Monterey Jack cheese
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
½ tsp smoked paprika
½ tsp garlic powder
Salt & black pepper to taste
Optional heat:
¼ tsp chili powder or cayenne
For the Enchiladas
8–10 flour tortillas (soft taco size)
1½ cups enchilada sauce (red or green, mild)
1 cup shredded cheddar or Mexican blend cheese
For Topping
¼ cup crumbled feta or cotija cheese
Extra corn
Fresh cilantro
Lime wedges
Instructions
Preheat oven
Preheat oven to 180°C (350°F). Lightly grease a baking dish.
Prepare the filling
In a large bowl, combine chicken, corn, onion, mayonnaise (or sour cream), shredded cheese, cilantro, lime juice, paprika, garlic powder, salt, and pepper. Mix until creamy and well combined.
Assemble enchiladas
Spread a thin layer of enchilada sauce on the bottom of the baking dish.
Spoon filling into each tortilla, roll tightly, and place seam-side down.
Top with sauce & cheese
Pour remaining enchilada sauce evenly over tortillas. Sprinkle shredded cheese on top.
Bake
Cover with foil and bake for 20 minutes.
Remove foil and bake another 10 minutes, until cheese is melted and bubbly.
Finish & garnish
Sprinkle crumbled feta/cotija, extra corn, cilantro, and a squeeze of lime before serving.
Tips for Best Results
Warm tortillas slightly before rolling to prevent cracking
For deeper flavor, lightly char corn in a pan before mixing
Use rotisserie chicken to save time
Don’t overfill tortillas—they’ll roll better and bake evenly
Frequently Asked Questions
Can I make these ahead of time?
Yes! Assemble, cover, and refrigerate up to 24 hours before baking.
Can I freeze enchiladas?
Yes. Freeze before baking. Thaw overnight and bake as directed.
Can I make it spicier?
Add jalapenos, hot sauce, or spicy enchilada sauce.
Can I make it lighter?
Use Greek yogurt instead of mayo and reduced-fat cheese.
Serving Suggestions
Mexican-style rice or cilantro lime rice
Simple avocado salad
Black beans or refried beans
Fresh salsa or pico de gallo
Nutritional Information
Calories: 480 kcal
Protein: 32 g
Fat: 24 g
Carbohydrates: 36 g
Fiber: 4 g