Description
Indulge in the vibrant flavors of Street Corn Chicken Enchiladas! These creamy, cheesy enchiladas are bursting with sweet corn, tender chicken, and zesty spices, all wrapped in warm tortillas. Perfect for gatherings or cozy weeknight dinners, this dish promises to impress your family and friends with every delicious bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup fresh or frozen sweet corn
- 1 medium red onion, diced
- 8 oz cream cheese
- 6 large flour tortillas
- 2 cups shredded cheese (Monterey Jack and cheddar blend)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 cup sour cream
- Juice of 2 limes
- ¼ cup chopped fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a large baking dish with nonstick cooking spray.
- In a skillet over medium heat, cook the chicken breasts seasoned with salt and pepper until golden brown (about 6-7 minutes per side). Let cool before shredding.
- Sauté the diced red onions in the same skillet until translucent and fragrant.
- In a mixing bowl, combine shredded chicken, sweet corn, cream cheese, spices, half of the shredded cheese, and half of the chopped cilantro until well-blended.
- Spoon filling down the center of each tortilla and roll tightly. Place seam-side down in the prepared baking dish.
- In another bowl, mix sour cream with lime juice and drizzle over enchiladas. Sprinkle remaining cheese on top.
- Bake for 20-25 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (about 300g)
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg