Mexican Street Corn Enchiladas Recipe

Mexican Street Corn Enchiladas are a tasty family dinner option. With corn and shredded chicken coated in a creamy, cheesy, perfectly seasoned sauce, all rolled into tortillas and baked with even more sauce on top, these street corn enchiladas will be one of your new go-to meals.

Mexican Street Corn and enchiladas in one recipe? Count me in! These street corn enchiladas have become a favorite in my house, and they’re a great option when you’re craving Mexican food but want to switch it up from the typical tacos. They’re simple to make (you can even make them ahead of time) and it makes a large enough batch to feed your whole family. The chicken gives them enough protein to be a filling, stand alone meal. Add in the corn, cheese, tortillas, and the creamy sauce and you will have an irresistible, Mexican-inspired entree. 

These Mexican-inspired street corn enchiladas are such a breeze to make. You will start by combining green enchilada sauce with sour cream. This gives you the creamy sauce that you think of when you think of Mexican street corn. Make sure that you reserve some of the enchilada sauce to pour over the top. Add your seasonings into the mixture to give it the perfect flavor. Next, you’ll add in your chicken, some of the cheese, and half of the can of corn. This is when it really starts to come together! Now it’s time to start filling up the tortillas. Evenly divide the mixture into the tortillas, roll them, and put them in the pan with the seam side down to hold the filling in. Once they’re all in the pan, top them with the rest of the sauce, cheese, and corn. Now they’re ready to pop into the oven! Once the timer goes off, take them out of the oven and top them with Cotija cheese, Tajin, and cilantro, and your Mexican street corn chicken enchiladas are ready to enjoy.

Why You’ll Love These Mexican Street Corn Enchiladas

This one pan dinner can be made ahead of time and popped in the oven when you’re ready to enjoy!

These Mexican street corn enchiladas are packed with flavor and a creamy, delicious sauce.

With the corn, chicken, cheese, and tortillas, these enchiladas are a perfect stand-alone family dinner.

This enchilada recipe fills up a 9X13 dish, making it perfect when you are feeding a whole family, or even if you just want leftovers for the week.

Ingredients For Street Corn Enchiladas

1 15 oz. can mild green enchilada sauce

1 cup sour cream I like to use light

1 tsp garlic powder

2 tsp. chili powder

2 tsp. Tajin seasoning, divided

1 lb. cooked shredded chicken rotisserie chicken works well

2 cups shredded Mexican cheese, divided

1 15 oz. can of corn, drained

8 burrito size flour tortillas

1/4 cup cotija cheese crumbles

1/4 cup chopped cilantro, optional

How to Make Mexican-Inspired Street Corn Enchiladas

Step 1: Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with nonstick cooking spray.

Step 2: In a large mixing bowl, combine enchilada sauce, sour cream, garlic powder, chili powder, and 1 tsp. Tajin. Reserve one cup of the enchilada sauce for topping and set aside.

Step 3: Add cooked shredded chicken, 1 cup shredded cheese, and half the can of corn to the mixing bowl and combine well.

Step 4: Divide chicken mixture evenly between tortillas then roll up and place seam side down in prepared baking dish.

Step 5: Spread reserved sauce over enchiladas and top with remaining shredded cheese and corn.

Step 6: Bake in preheated oven for 30 minutes. Remove from oven and top with cotija cheese, cilantro, and 1 tsp. Tajin seasoning. Serve and enjoy!

What to Serve/Pair with Mexican Street Corn Chicken Enchiladas

These street corn enchiladas are filling enough to be a dinner all on their own, but sometimes you just want something a little extra! For something lighter, pair these enchiladas with Mexican rice and beans, or even just a side salad. You could also serve these enchiladas with chips and salsa. My favorite is this homemade peach salsa.

Popular Substitutions & Additions

My family prefers flour tortillas, but you can always switch those out for corn tortillas.

For some added protein, use plain Greek yogurt in place of the sour cream. 

The Cotija cheese, cilantro, and Tajin seasoning on top are all optional, but they add a nice touch and make it look nice on a plate!

Storage & Leftovers

These street corn enchiladas are super tasty leftovers! Store them in the fridge in a sealed container and they will remain fresh for up to 3 days. Reheat them in the microwave in 30 second increments until they are warm enough to eat. I like to poke holes in them with a fork to make sure that the insides get warm.

Mexican Street Corn Enchiladas FAQs

Can I use frozen corn instead of canned corn?

Sure! But if you choose to use frozen corn, make sure to cook it beforehand.

How can I add some extra spice to these street corn enchiladas?

To add some spice to this dish, you can chop up jalapenos and either bake them into the mixture or sprinkle them on top.

Where can I find Cotija cheese?

You can find this cheese in just about any grocery store! It will be with the other cheese, but it is usually in a plastic container rather than a bag.

Other Mexican-Inspired Recipes You’ll Love

• Easy Slow Cooker Fiesta Chicken
• Baked Honey Lime Chicken Tacos
• Mexican Chicken Corn Chowder

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