Easy Mexican Street Corn Chicken Enchiladas Recipe (2024)

Best Mexican Street Corn Chicken Enchiladas – Easy and Delicious Recipe

Delicious Mexican Street Corn Chicken Enchiladas feature chicken, sautéed peppers and onions, and a flavorful mix of corn, green chilis, and spices. These enchiladas are topped with creamy crema Mexicana, melted Mexican cheese, and a zesty enchilada sauce. Perfect for a comforting meal, this dish is customizable to suit your taste and is sure to be a hit with family and friends.

I’ve never had so many messages on Instagram asking for a recipe as I did last night after sharing a photo of these delicious Mexican Street Corn Chicken Enchiladas. I made them for friends, and they were such a hit that I knew I had to share the recipe as soon as possible.

While I usually prefer to post recipes with high-quality photos, this one is coming to you with just cell phone shots—but trust me, the taste more than makes up for it! I’ll be making this dish again next week when my mother-in-law visits, so be on the lookout for updated photos soon.

A Fun Evening with Friends and Mexican Street Corn Enchiladas

I was so excited to have some good friends over last night for dinner and the usual crazy toddler playtime. We still love the big water blow-up playhouse that my mom bought for my son’s birthday, and it’s always a blast to set up when the little ones are over. While they jumped and played, I started preparing some of the most delicious Mexican Street Corn Chicken Enchiladas.

We turned the preseason football games on last night, which immediately put me in a good mood. Even though it’s still hot outside, hearing the sounds of the game had me craving those cozy fall moments. Not so much the weather or the changing leaves, but the football games, warm cooked meals on Sunday nights, and hanging out with friends and family.

Initially, I was planning to whip up some chicken chili, but this recipe came together last minute, and I’m so glad it did because it was a hit! These Mexican Street Corn Chicken Enchiladas will be a permanent staple in our house. You will want to try out this recipe!

Early Sunday morning, after our neighborhood walk, I headed to the park with my son to help him burn off some energy (hoping for a good nap later). On the way, we stopped at the local farm stand since our Farmer’s Market was canceled due to the wet grounds from the tropical storm. It was nice to still be able to pick up some fresh produce, and I grabbed a bunch of peppers, onions, and berries for the evening. I try to support my local farmers by purchasing as much as possible. The heirloom tomatoes we bought were to die for! We sprinkled our favorite seasoning and olive oil over them for an appetizer.

The enchiladas I made were mild on the spice side, but knowing that toddlers might prefer something different, I made a tray of bite-sized snacks for them as an alternative. I also put out a bunch of cheese and crackers—my son LOVES a snack board more than a full plate of food, so I knew it would be a hit with the little ones.

One of the things I love most about enchiladas is how easy they are to make! You chop the veggies, prepare the filling, stuff the tortillas, top them with your favorite ingredients, and bake them perfectly. The best part? They’re so customizable! Whether you want to add more spice, switch up the protein, or throw in extra veggies, enchiladas can be tailored to suit everyone’s tastes.

I kept these Mexican street corn chicken enchiladas mild but flavorful, perfect for adults and toddlers at dinner. If you want to spice things up, you can’t go wrong with adding a little cayenne or jalapenos.

Mexican Street Corn Chicken Enchiladas: Ingredients

Here’s everything you’ll need to make these delicious Mexican Street Corn Chicken Enchiladas:

Chicken breast
Peppers (your choice of color)
Onions
Canned green chilis
Corn (fresh or canned)
Taco seasoning
Crema Mexicana
Shredded Mexican cheese
Black pepper
Garlic powder
Sea salt
Red enchilada sauce
Flour tortillas (you can also use gluten-free or low-carb tortillas)
Olive oil

These ingredients come together to create a dish full of flavor and perfect for a crowd. Feel free to customize the recipe by adding more spice or trying different types of tortillas to suit your preferences!

I kept this recipe simple and mild, but there are many ways to spice things up and make it your own (or even more authentic!)

Here are some great toppings that can elevate your Mexican Street Corn Enchiladas:

Cotija Cheese – Crumbled cotija adds a salty, tangy flavor that complements the richness of the enchiladas.
Fresh Cilantro – Chopped cilantro adds a burst of freshness and color.
Sliced Jalapeños – Fresh or pickled jalapeño slices are perfect for those who like extra heat.
Avocado or Guacamole – Creamy avocado or guacamole adds a smooth texture and richness.
Pico de Gallo – A fresh, zesty topping that adds brightness with tomatoes, onions, cilantro, and lime juice.
Sour Cream or Crema – A dollop of sour cream or more Crema Mexicana can add a cool, creamy contrast to the spicy enchiladas.
Lime Wedges – A squeeze of fresh lime juice brightens up the flavors.
Chopped Green Onions add a mild onion flavor and a nice crunch.
Hot Sauce – Drizzle your favorite hot sauce over the top for an extra kick.

I’ll definitely be adding some of these toppings the next time I make this recipe! Since this was a bit of a last-minute decision, I didn’t think it through, but these additions will take the enchiladas to the next level. Whether it’s the creamy avocado, tangy cotija cheese, or a squeeze of fresh lime, I can’t wait to experiment with these options and make this dish even more flavorful.

Ingredients

2 Lbs Chicken Breast
3 Large Bell Peppers
2 Medium Onions
2 Tbsps Olive Oil
1 Can 4 oz Chopped Green Chilis or more!
1 Cup Corn Fresh or Frozen
2 Tbsps Taco Seasoning
1 Tsp Black Pepper
1/2 Tsp Sea Salt
1/2 Tsp Garlic Powder
1 Jar 15 oz Mexican Crema
1 Can 10 oz Red Enchilada Sauce (you can use green) & more if prefered
2 Cups Shredded Mexican Cheese
8-10 Large Flour Tortillas

Instructions

Preheat your oven to 375 degrees.
Chop the peppers and onions. Heat a splash of olive oil in a pan over medium-high heat. Sauté the peppers and onions with black pepper and sea salt until they soften.
Dice the chicken breast and cook it in a separate pan with a splash of olive oil, black pepper, and sea salt until fully cooked.
Once the vegetables are halfway cooked, add the canned green chilis, corn, taco seasoning, garlic powder, black pepper, and a splash of sea salt to the pan. Mix well and cook until everything is combined and heated through.
Add the cooked chicken to the pan with the vegetables. Stir in half the crema Mexicana, half the red enchilada sauce, and 1/4 cup of shredded Mexican cheese. Taste the mixture and adjust the seasoning with salt, garlic powder, or taco seasoning if needed.
Fill large tortillas with about two cups of the enchilada filling. Fold them and place them seam-side down in a baking dish. Arrange the tortillas pushed tightly together in the dish.
Pour the remaining enchilada sauce and crema Mexicana over the tortillas. Sprinkle with leftover shredded cheese, corn, and a pinch of black pepper.
Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbly and the enchiladas are heated. Top with additional preferred ingredients!

Keyword Mexican Street Corn Chicken Enchiladas, Dinner Recipe, Enchiladas, Chicken Recipes