Street corn enchiladas are the perfect way to spice up your everyday enchiladas recipe. It’s a great addition to the dinner table!
Street Corn Enchiladas
When it comes to summer veggies, corn and zucchini basically top the list for me, and while corn might not be the most nutritious vegetable in the world, I am seriously in love with it and enjoy cooking with it all summer long. Finding ways to use it without sticking to the usual corn on the cob or your everyday salad can sometimes be difficult, and it’s not always easy to get creative! I’m here to help with that problem! These street corn enchiladas are basically Mexican street corn in enchilada form. What could possibly be wrong with that combo!? Street corn mix and shredded chicken are stuffed in a warm tortilla, then they sit in a bath of salsa verde and are topped with MORE salsa verde, MORE street corn mix, and cheese. Bake to a bubbly perfection, and there you have it! These street corn enchiladas are one of my favorite summer dishes. Check out some FAQs below!
What will I need to make this recipe?
2 cups store-bought salsa verde or similar green salsa
2 cups corn kernels off the cob if available
3 cups grated Monterey jack cheese
1/2 cup crumbled queso fresco + extra for garnish
2 jalapeños seeds removed
1/2 cup mayo
2 tbsp lime juice
1 tsp chili powder or elote seasoning
2 cups shredded rotisserie chicken or any leftover chicken you have on hand
8 taco-sized tortillas, corn or flour
1 tbsp chopped cilantro garnish
Serve with: sliced avocado and sour cream
Can I omit the chicken?
Oh, heck yeah! The chicken doesn’t make or break this dish. It just adds some much-needed protein, but this dish can certainly be made with it. On the other hand, you could also add a different protein. Tofu, beans, beef, or pork all work really well in this dish and would be great substitutions.
Street Corn Enchiladas
Which tortillas should I use? Corn or flour?b
In the ingredients list below, I say that you can use either corn or flour tortillas for this recipe, and in most cases, I almost always opt for corn. I just think they are more flavorful, and I prefer the texture. With that being said, I do think flour works better in this recipe. When you use corn tortillas, you run the risk of them tearing or cracking, so while either will work just fine, flour tortillas may be easier to handle.
What are your favorite garnishes for this recipe?
I love sour cream, avocado, and queso fresco for this recipe. I think they are the perfect accompaniments. You could also use extra salsa verde for dipping.
Are you looking for more great enchiladas recipes on Cooking and Beer? Well, we have a few of them! Check out some of my favorite enchiladas recipes!
- 2 cups store-bought salsa verde or similar green salsa
- 2 cups corn kernels off the cob if available, otherwise use frozen + extra for garnish
- 3 cups grated Monterey jack cheese
- 1/2 cup crumbled queso fresco + extra for garnish
- 2 jalapeños seeds removed, chopped finely
- 1/2 cup mayo
- 2 tbsp lime juice
- 1 tsp chili powder or elote seasoning TJ's Everything but the Elote seasoning works well for this
- 2 cups shredded rotisserie chicken or any leftover chicken you have on hand
- 8 taco-sized tortillas corn or flour
- 1 tbsp chopped cilantro garnish
- Serve with: sliced avocado and sour cream
- Preheat your oven to 375 degrees F. Spread 1 cup of the salsa verde on a 9x13in (or similar) baking dish. Set aside.
- In a large bowl, combine the corn, 2 cups of the Monterey jack cheese, queso fresco, jalapeños, mayo, lime juice, and chili powder. Season with salt and black pepper. Set aside.
- Place the tortillas in the microwave for about 10-15 second to make them pliable. Reserve 1/2 cup-3/4 cup of street corn. Taking the rest of the street corn mixture, divide between the 8 tortillas. Divide the chicken between the 8 tortillas as well. Roll each tortilla up and place seam-side down in the prepared baking dish.
- Pour the remaining salsa verde on top. Top with the remaining street corn and Monterey jack cheese. Cover with foil and bake for 15 minutes. Remove the foil, and continue cooking for 5-10 minutes. Remove from oven and let stand for 5 minutes before serving. Serve with sour cream, avocado, and garnish with cilantro and queso fresco. Enjoy!
Don’t forget to follow us on Instagram, and be sure to tag us if you make this dish!