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Mexican Street Corn Chicken Enchiladas

Taralynn
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.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Lunch, Dinner
Cuisine Mexican
Servings 12 Servings

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
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