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.
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with nonstick cooking spray.
- 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.
- Add cooked shredded chicken, 1 cup shredded cheese, and half the can of corn to the mixing bowl and combine well.
- Divide chicken mixture evenly between tortillas then roll up and place seam side down in prepared baking dish.
- Spread reserved sauce over enchiladas and top with remaining shredded cheese and corn.
- Bake in preheated oven for 30 minutes. Remove from oven and top with cotija cheese, cilantro, and 1 tsp. Tajin seasoning. Serve and enjoy!
Tried this recipe?Let us know how it was!