These street corn chicken enchiladas are an easy dinner using leftover rotisserie chicken with a huge flavor boost for your weeknight dinner rotation.
I may be a little biased, but these street corn chicken enchiladas are hands down the best chicken enchiladas I have ever had. Typical chicken enchiladas are just lacking in something for me, but combining my favorite Mexican street corn salad flavors with chicken enchiladas gives the best of both worlds in my opinion.
This recipe is a quick and easy dinner for weeknights and can be made ahead of time. Simply prep everything and throw it in the oven when you get home after work. It also freezes well, I will typically make this recipe in two separate baking dishes, bake one up for dinner and put the other in the freezer for later. Perfect solution for our family of four.
Ingredients for Street Corn Chicken Enchiladas
I’ll be honest, this is more ingredients that I would typically use for a week night dinner, HOWEVER, it is totally worth it in the flavor pay off!
- Chicken – I use left over rotisserie chicken here, but you could cook up 2-3 chicken breasts and then shred them if you want.
- Tortillas – I prefer to use corn tortillas, they don’t get as soggy especially if making up ahead of time, but you can use flour if you prefer. Or go above and beyond and make homemade tortillas.
- Corn – roasting the corn until it is slightly charred is my FAVORITE way to add a little flavor to this dish, but can be skipped if running short of time.
- Cheese – pepper jack is my favorite here, but use your favorite cheese.
- Green Enchilada Sauce – I just used a store bought version to simplify everything.
- Cilantro – I love the flavor of cilantro, but if you are among those who don’t like it simply leave it out.
- Jalapeño – Our family prefers a mild spice level so we only used one, but add in more for more spice. Or swap out for pickled jalapeños for more of a kick.
- Feta – traditionally you would use cojita cheese here but I personally can never find it in my local stores. So feta is the best swap I can find.
- Mayonnaise + Greek Yogurt – I find mixing these two together gives you a nice creamy base for the filling. However, if you want to cut some calories swap all the mayonnaise for greek yogurt. It will have a touch more of a tangy flavor but still taste great.
- Lime – for a little acid
- Seasonings – chili powder, garlic powder, salt is the base. But a little cumin would be great to add in as well.
- Red Onion – Just to sprinkle on top after baking, if you don’t have red onion or don’t like raw onion simply leave it out.
How to Make the BEST Chicken Enchiladas
- In a skillet add corn and cook over medium heat until slightly charred. This step can be skipped, but the add flavor is so good!
- Preheat oven to 375 degrees.
- In a small bowl, mix together mayonnaise, plain greek yogurt, lime juice, chili powder, garlic powder, and sea salt.
- In a large bowl, mix together shredded chicken, roasted corn, cilantro, jalapeño, feta cheese, and mayonnaise mixture.
- In casserole dish, add 1/2 cup green enchilada sauce reserving the remaining sauce to top on the tortillas.
- Add filling (about 1/4 cup) into tortilla and tightly roll. Continue to do for all tortillas. You should use up all the mixture when doing this. I ended up making two small casserole dishes.
- Place remaining enchilada sauce on top and sprinkle with pepper jack cheese.
- Add to the oven to bake for 25 minutes.
- Remove from the oven and top with addition shredded feta cheese, cilantro and red onion.
- Enjoy!
Can these chicken enchiladas be made ahead of time?
Absolutely! I made these up ahead of time two different ways. Depending if I’m going to need these in the next day or two or in the next few months. I will make everything up ahead of time, assemble, then cover and place in the fridge for the next day. Simply bake up at the same temp adding a few extra minutes to ensure everything is heated throughout.
Way number two that I make these ahead of time is assemble everything and then place the pan into the freezer. Covered airtight they will last for 3 months. When I’m ready to bake them I will place in the fridge the night before to start thawing then bake at the same temp adding a few extra minutes to ensure everything is heated throughout.
Way number three that I make these ahead of time (and actually what I did this time around) is to make two pans of the enchiladas. Cook up the first pan that night and place the other pan into the freezer for later. This is actually my favorite way to prep up freezer meals as well! It doesn’t add extra work onto me because I’m already making the meal!
Share Your Experience
I would love to hear about your experience making and enjoying my Street Corn Chicken Enchiladas! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.
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Street Corn Chicken Enchiladas
Ingredients
- 3 cups shredded chicken I used rotisserie chicken
- 12 corn tortillas
- 2 cups roasted corn
- 1 cup shredded pepper jack cheese
- 12 oz green enchilada sauce
- 1/4 cup cilantro
- 1 jalapeño
- 1/4 cup crumbled feta cheese
- 1/4 cup mayonnaise
- 1/4 cup plain greek yogurt
- 1 lime juiced
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/4 cup red onion
Instructions
- In a skillet add corn and cook over medium heat until slightly charred. This step can be skipped, but the add flavor is so good!
- Preheat oven to 375 degrees.
- In a small bowl, mix together mayonnaise, plain greek yogurt, lime juice, chili powder, garlic powder, and sea salt.
- In a large bowl, mix together shredded chicken, roasted corn, cilantro, jalapeño, feta cheese, and mayonnaise mixture.
- In casserole dish, add 1/2 cup green enchilada sauce reserving the remaining sauce to top on the tortillas.
- Add filling (about 1/4 cup) into tortilla and tightly roll. Continue to do for all tortillas. You should use up all the mixture when doing this. I ended up making two small casserole dishes.
- Place remaining enchilada sauce on top and sprinkle with pepper jack cheese.
- Add to the oven to bake for 25 minutes.
- Remove from the oven and top with addition shredded feta cheese, cilantro and red onion.
- Enjoy!
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