Street Corn Chicken Enchiladas are a creamy, cheesy baked dinner combining shredded rotisserie chicken, corn, and green enchilada sauce with elote seasoning for a Mexican street corn twist. The sour cream and mayo base creates a tangy, rich sauce that's faster than traditional recipes.
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Preheat oven to 375°F (190°C). In a medium bowl, whisk together the green enchilada sauce, sour cream, and mayonnaise.
Season the sauce with salt, pepper, garlic powder, chili powder, and elote seasoning. Whisk until well combined and smooth.
In a separate large bowl, combine the shredded rotisserie chicken, 1 cup of the shredded cheese, about half of the sauce mixture, and about half of the drained corn. Mix until everything is evenly coated.
Spread a thin layer of the remaining sauce on the bottom of a 9x13 inch baking dish.
Divide the chicken filling evenly among the tortillas. Roll each tortilla up tightly and place it seam-side down in the prepared baking dish.
Pour the rest of the sauce over the top of the enchiladas, spreading it to cover them completely.
Sprinkle the remaining 1 cup of shredded cheese over the sauce.
Bake for 20 minutes, or until the cheese is melted and bubbly.
Carefully remove the dish from the oven. Top with chopped cilantro and the remaining corn.
Return to the oven and bake for an additional 10 minutes.
Remove from the oven and garnish with lime wedges and a sprinkle of Tajin seasoning before serving.
Store covered in the refrigerator up to 4 days. Reheat covered at 350°F until warmed through, about 15–20 minutes.
Yes. Use 2 cups fresh or frozen corn kernels in place of canned. Fresh corn adds a slightly sweeter flavor and better texture.
Yes. Assemble the enchiladas, cover with foil, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if baking from cold.
Use 3 cups shredded cooked chicken breast, thighs, or leftover roasted chicken. Store-bought rotisserie saves time but any cooked chicken works.
No. Green enchilada sauce is mild, and elote seasoning is savory, not hot. Add jalapeños or cayenne pepper if you prefer heat.
Yes. Freeze unbaked enchiladas up to 3 months in an airtight container. Thaw overnight and bake as directed, adding 5–10 minutes.
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