Street Corn Chicken Enchiladas
These street corn chicken enchiladas are an easy dinner using leftover rotisserie chicken with a huge flavor boost for your weeknight dinner rotation.
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!
Nutrition
Calories: 467kcalCarbohydrates: 42gProtein: 30gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 79mgSodium: 1206mgPotassium: 441mgFiber: 6gSugar: 8gVitamin A: 846IUVitamin C: 11mgCalcium: 240mgIron: 2mg
Tried this recipe?Let us know how it was!