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Street Corn Enchiladas

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 8 enchiladas


  • 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!