Elote Chicken Enchiladas

Name: Elote Chicken Enchiladas with Green Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 cup frozen yellow corn; 1 (10 oz) bag frozen southwestern style corn; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/2 tsp chili powder; 1/4 tsp garlic powder; 1 tbsp elote seasoning blend; 1 lime, juiced; 3/4 cup cotija cheese, crumbled and divided; 1/4 cup fresh cilantro, chopped; 1 cup shredded Mexican cheese blend; 3 cups shredded cooked chicken; 24 yellow corn tortillas; Cooking spray; 1 (28 oz) can green enchilada sauce; 1 cup shredded mozzarella cheese; 2 tbsp green onions, chopped, for garnish; Sour cream, for serving; Lime wedges, for serving

Elote Chicken Enchiladas combine tender chicken and sweet corn in a creamy, cheesy casserole inspired by Mexican street corn, finished with green enchilada sauce and fresh cilantro.

🌍Mexican 🏷️Elote 🏷️Chicken enchiladas 🏷️Enchiladas 🏷️Casserole Tex-mex

🏷️

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TikTok

Total

45 min

Servings

2

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 cup frozen yellow corn
1 (10 oz) bag frozen southwestern style corn
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp chili powder
1/4 tsp garlic powder
1 tbsp elote seasoning blend
1 lime, juiced
3/4 cup cotija cheese, crumbled and divided
1/4 cup fresh cilantro, chopped
1 cup shredded Mexican cheese blend
3 cups shredded cooked chicken
24 yellow corn tortillas
Cooking spray
1 (28 oz) can green enchilada sauce
1 cup shredded mozzarella cheese
2 tbsp green onions, chopped, for garnishoptional
Sour cream, for servingoptional
Lime wedges, for servingoptional

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Instructions

1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, combine the yellow corn, southwestern style corn, mayonnaise, sour cream, chili powder, garlic powder, and elote seasoning.
3
Squeeze in the lime juice, then add 1/2 cup of the crumbled cotija cheese and the chopped cilantro. Mix well.
4
Stir in the shredded Mexican cheese blend, followed by the shredded chicken. Mix until everything is fully combined.
5
Wrap the stack of corn tortillas in a damp paper towel and microwave for 30-60 seconds, until warm and pliable.
6
Spray two 9x13 inch baking dishes (or one large and one small) with cooking spray.
7
Fill each warmed tortilla with the chicken and corn mixture, roll it up, and place it seam-side down in the prepared baking dish.
8
Pour the green enchilada sauce evenly over the enchiladas.
9
Top with shredded mozzarella cheese, the remaining 1/4 cup of cotija cheese, and a light sprinkle of more elote seasoning.
10
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
11
Garnish with chopped green onions and serve hot with sour cream and lime wedges, if desired.

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Tips & Notes

Pro tips

Don't skip the lime juice—it brightens the creamy filling and balances the richness of mayo and sour cream.
Divide the cotija cheese: mix half into the filling for flavor distribution, then top with the rest before baking for a cheesy, textured finish.
Warm the green enchilada sauce slightly before pouring over rolled tortillas to help it spread evenly and cook more consistently.
Roll tortillas snugly but not too tight—overstuffing or over-rolling can cause filling to leak out during baking.

Substitutions

Frozen southwestern corn → fresh corn kernels (use 2 cups total)
Cotija cheese → crumbled feta or queso fresco (similar crumbly texture and tang)
Sour cream → Greek yogurt (use same amount for tanginess with less richness)
Green enchilada sauce → salsa roja or red enchilada sauce (changes flavor profile but maintains structure)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat covered at 350°F for 15–20 minutes. Freeze unbaked for up to 2 months; thaw overnight and bake with 10–15 extra minutes.

Common Questions

Can I make this ahead of time?

Yes. Assemble the enchiladas in the baking dish, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking from cold.

What's the difference between this and regular enchiladas?

These use a creamy corn-mayo filling inspired by elote (Mexican street corn) rather than a simple shredded chicken base, plus cotija cheese and lime juice for brightness.

Can I use fresh corn instead of frozen?

Yes. Use 2 cups fresh corn kernels (about 4 ears). Fresh corn works equally well and may add slightly more texture.

What type of green enchilada sauce should I use?

Use a mild to medium salsa verde—either store-bought or homemade. Check the label to ensure it's green sauce (salsa verde), not red.

Is this dish freezer-friendly?

Yes. Freeze the assembled, unbaked casserole up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding 10–15 minutes to bake time.