Street Corn Chicken Enchiladas
In a strange reversal of fortune, my busy life this year has made it more difficult than ever to find time for friends and family on the weekend. So I decided to spend more time during the week with those I care about most by inviting some of my favorite people over on weekdays to enjoy some time over a delicious meal (and maybe some reality TV). Of course, the last thing anyone wants to do after a full day working is to then slave away in the kitchen. That’s why I love this simple dish: Street corn Chicken Enchiladas.
It’s the best of both worlds: delicious spiced chicken, green enchilada sauce and piles of cheesy goodness with roasted corn, chilis and crema. All baked in a corn tortilla and ready to serve in no time flat.
I made my own green enchilada sauce by creating a tomatillo salsa but you can make it easy and buy store bought. Same goes with the chicken. If you are really in a time crunch, buy yourself a rotisserie chicken, shred and mix in the remaining ingredients.
Check out this delicious recipe below!
- 2 Boneless, skinless chicken breast
- 1 can chili in adobe sauce
- 4 cloves garlic minced
- 3 tablespoons lime juice
- 1 can green chilis diced
- 1/2 can corn
- 1/2 can Black beans
- 2 cups shredded mozzarella cheese 1 cup for filling and 1 cup for on top.
- 1/4 cup chopped cilantro
- 1/4 cup Chopped Green Onion divided in half
- 1/2 cup sweet onion finely diced
- 2 - 2 1/2 cups green enchilada sauce depending on size of baking pan
- 1/2 cup sour cream
- 2 cloves garlic minced
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- 1/4 cup Goat Feta to garnish
- tajin to garnish
- 1 small Jalapeno Pepper thinly sliced
- chopped cilantro to garnish
- 8-10 Corn tortillas small
For the filling
Street Corn Crema
For the chicken filling
Preheat oven to 400 F
In an oven proof baking pan lined with parchment paper place chicken breast, minced garlic, chili in adobo sauce, and lime juice into the pan and mix until sauce coats the chicken. Place in oven and cook for 20-30 minutes or until chicken is cooked through.
Once cooked, remove from pan and shred with a fork. Place in bowl and allow to completely cool.
Once cool, add canned corn, black beans, mozzarella cheese, green onion, cilantro, sweet onion, and a can of chilies and 1/3 of your enchilada sauce. Mix well. * leave a little bit of the corn for the top of the enchiladas once they are finished cooking.
In a casserole dish, pour another 1/3 of your enchilada sauce on the bottom of the dish. Taking a corn tortilla, fill the center of the tortilla with the chicken filling and roll both sides in. Place seam side down in casserole dish. Continue until dish is full.
Pour remaining enchilada sauce over top and finish with remaining mozzarella cheese. Place in the oven for approximately 20 minutes or until cheese is golden brown. Remove from heat.
For the Street Corn Sauce
In a small bowl, mix lime juice, lime zest, garlic, sour cream until well combined.
Drizzle street corn crema over top of enchiladas and top with , green onion, jalapeno slices, goat feta, cilantro, and Tajin.
- Overcooking the enchiladas or adding too much enchilada sauce can cause the corn tortillas to become too soft and will turn into mush. Less is more!
- Flour tortillas can be substituted if you prefer
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