Street Corn Chicken Enchiladas

Satisfy your cravings with Street Corn Chicken Enchiladas! A blend of juicy chicken, sweet corn, and tangy poblano peppers wrapped in tortillas, then smothered in a creamy, enchilada sauce. Try this delightful recipe now!

Prepare to tantalize your taste buds with Street Corn Chicken Enchiladas! This flavorful dish combines the vibrant flavors of Mexican street corn with the comforting warmth of enchiladas. It’s a fiesta in your mouth with every bite! With tender chicken, sweet corn, and a delightful enchilada sauce, these enchiladas are sure to become a family favorite.

Grab your apron and let’s get cooking!

Ready Time

1 hrs 25 mins


8 servings


  • Chicken:
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 (12-ounce) can corn, drained
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh roasted poblano peppers (see note)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Enchilada Sauce:
  • 1 (10-ounce) can enchilada sauce
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sour cream (optional)
  • Assembly:
  • 8 corn tortillas
  • 1 cup shredded cheese (Monterey Jack, cheddar, or a blend)
  • 1/2 cup sour cream (optional)
  • 1/4 cup chopped fresh cilantro (optional)


For the chicken filling, heat the olive oil in a skillet over medium heat.

Add the onion and cook until softened, about 5 minutes.

Stir in the garlic and cook for 1 minute more.

Add the chicken, corn, cilantro, poblano peppers, chili powder, cumin, salt, and black pepper.

Cook until heated through, about 5 minutes.

In a separate bowl, whisk together the enchilada sauce, cilantro, and sour cream (if desired).

To assemble the enchiladas, spread about 1/4 cup of the sauce in the bottom of a 9×13 inch baking dish.

Dip each tortilla into the remaining sauce and fill with about 1/2 cup of the chicken filling.

Sprinkle with cheese.

Roll up the tortillas and place them seam side down in the baking dish.

Cover the enchiladas with aluminum foil and bake at 350 degrees Fahrenheit for 20 minutes.

Uncover and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Serve with additional sour cream, cilantro, and any other desired toppings.

Nutrional Value

  • Calories: 350
  • Fat: 15g (9g saturated)
  • Cholesterol: 75mg
  • Sodium: 1050mg
  • Carbohydrates: 30g (4g fiber, 3g sugar)
  • Protein: 25g
Street Corn Chicken Enchiladas
Street Corn Chicken Enchiladas

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