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Street Corn Chicken Enchiladas are what I make when I’m tired, hungry, and just need something that works. They’re warm, creamy, a little spicy — and always a hit at my table.

Hi, I’m Amanda. I’m 50, and I started HealthyMealRecipe after years of cooking through busy, messy, real life. No fancy ingredients, just meals that feel good to make — even on the hard days.

This recipe came from one of those nights. Leftover chicken, a can of corn, and a little creativity. Simple, filling, and surprisingly comforting. That’s the kind of food we make here.

Glad you’re with us.

— Amanda

Why You’ll Love These Enchiladas

The perfect weeknight dinner

If your evenings look anything like mine — chaotic, rushed, maybe even a little loud — you need a dinner that doesn’t ask much of you. These Street Corn Chicken Enchiladas come together fast, use familiar ingredients, and still feel like something special when you sit down to eat. They’re satisfying without being heavy, comforting without being complicated.

Street corn flavor meets cheesy comfort

That sweet grilled corn, the creamy tang from Greek yogurt and mayo, the hit of chili and lime — it all melts together under a layer of bubbly cheese. Street Corn Chicken Enchiladas deliver that smoky-sweet, tangy flavor combo that makes everyone go back for seconds.

Great for leftovers and meal prep

Got leftover chicken? Use it. Want to prep lunch for the week? These reheat like a dream. And if you’re feeding picky kids or trying to stretch a grocery budget, this recipe hits the mark.

If you love bold but balanced flavors, Mexican Chicken and Rice Bake is another terrific dish to try next.

What You’ll Need

Main ingredients

Here’s everything you’ll need to pull together these Street Corn Chicken Enchiladas — nothing fancy, just honest ingredients that work:

Ingredients for Street Corn Chicken Enchiladas

2 cups cooked chicken breast, sliced or shredded
1 cup corn — canned, grilled, or use a frozen Mexican corn blend
½ cup plain Greek yogurt or sour cream
¼ cup light mayo
½ tsp chili powder
¼ tsp cumin
Salt and pepper, to taste
½ cup shredded Monterey Jack cheese
8 small whole-wheat tortillas or low-carb wraps
1 cup enchilada sauce, red or green
Optional toppings: fresh cilantro, lime wedges, Cotija cheese

Smart swaps and healthy tweaks

Swap Greek yogurt for sour cream if you want something richer.
Use rotisserie chicken to save even more time.
Make it gluten-free by using corn tortillas instead of flour.
Want it spicier? Add a pinch of cayenne or a few chopped jalapeños.

This recipe also works well with corn leftovers from Crockpot Southwest Chicken or even grilled corn from a weekend cookout.

How To Make Street Corn Chicken Enchiladas

Step 1: Preheat and prep

Preheat your oven to 375°F (190°C) and lightly grease a baking dish or sheet pan. You want enough room to line up the enchiladas without crowding — this helps everything cook evenly.

Step 2: Mix the filling

In a large bowl, combine the cooked chicken, corn, Greek yogurt, mayo, chili powder, cumin, and half of the cheese. Add salt and pepper to taste. Stir well until fully blended.

Chicken and corn mixture for Street Corn Chicken Enchiladas

Step 3: Roll the enchiladas

Scoop about ¼ cup of the filling into each tortilla. Roll it up tightly and place it seam-side down in the baking dish. Keep them snug but not overlapping.

Rolling Street Corn Chicken Enchiladas into tortillas

Step 4: Add sauce and cheese

Pour enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese across the top — edge to edge is best for that golden, bubbly finish.

Adding sauce and cheese to Street Corn Chicken Enchiladas

Step 5: Bake and finish

Cover the dish with foil and bake for 20 minutes. Then uncover and bake an additional 5–10 minutes, until the cheese is melted and bubbly with golden edges.

Street Corn Chicken Enchiladas fresh from the oven

Step 6: Garnish and serve

Top with fresh cilantro, a squeeze of lime, or crumbled Cotija cheese. Serve hot — these Street Corn Chicken Enchiladas are best enjoyed right out of the oven.

Street Corn Chicken Enchiladas served on a rustic plate

Why This Recipe Works So Well

Street Corn Chicken Enchiladas are an easy, creamy dinner made with shredded chicken, sweet corn, yogurt, and red enchilada sauce — all baked in flour tortillas.

Chicken and corn make a perfect base

Sweet, juicy corn mixed with tender chicken gives these enchiladas a hearty, satisfying bite — without being heavy.

Creamy + tangy = flavor that sticks

The combo of Greek yogurt and mayo creates a light, tangy richness that sets these Street Corn Chicken Enchiladas apart.

Tortillas that hold up

Whole-wheat or low-carb wraps stay firm even after baking — no soggy mess, just warm, foldable comfort.

Sauce brings it together

A generous pour of enchilada sauce makes everything taste like home. Use red for a smoky vibe, green for a fresh twist.

Cheese done right

Monterey Jack melts beautifully and adds that gooey, comforting finish. For another creamy favorite, check out this Chicken Alfredo Orzo.

Variations for Real Life

Low-carb or keto

Swap in almond flour tortillas or even big grilled zucchini slices for a lighter take. Keep the filling the same — it’s already protein-packed and low in sugar.

Vegetarian version

Skip the chicken and use black beans or sautéed mushrooms instead. The creamy corn filling holds up beautifully without meat.

Make it a freezer meal

Assemble everything, then freeze before baking. Just thaw and bake on a night when dinner feels impossible. (Been there!) If you like freezer-friendly recipes, this Chicken Bacon Ranch Tater Tot Casserole is another easy win.

Add rice or beans to bulk it up

Want to stretch it further for a crowd? Stir in a cup of cooked brown rice or pinto beans into the filling. It’s a great way to use up pantry staples and still get that classic Street Corn Chicken Enchiladas flavor.

Common Mistakes to Avoid

Over-saucing the tortillas

Too much enchilada sauce can make everything soggy. You want just enough to coat — not drown — the tortillas. A thin, even layer does the trick.

Using raw or undercooked chicken

This recipe relies on pre-cooked chicken. Using raw chicken throws off the texture and the timing. Save time (and worry) by using leftovers or rotisserie.

Skipping the seasoning

Even with sauce and cheese, the filling needs a little help. Don’t forget the chili powder, cumin, and a pinch of salt to make those Street Corn Chicken Enchiladas pop.

Choosing the wrong cheese

Not all cheeses melt the same. Shredded Monterey Jack works beautifully here — smooth, stretchy, and mild. If cheese is your thing, you might also enjoy this Parmesan Crusted Chicken Recipe for a crispy twist.

Your Questions Answered

What are chicken corn enchiladas made from?

Typically, they include cooked chicken, corn, some kind of creamy binder like sour cream or yogurt, tortillas, cheese, and enchilada sauce. Our Street Corn Chicken Enchiladas use Greek yogurt and mayo for a lighter, tangy filling — plus plenty of flavor from chili and cumin.

Can I use grilled chicken in enchiladas?

Absolutely. Grilled chicken adds a slightly smoky flavor and works great here. Just make sure it’s chopped or shredded into small pieces so it mixes well into the filling. In fact, grilled chicken is one of our favorite ways to add extra depth to Street Corn Chicken Enchiladas without adding extra steps.

What makes Mexican corn enchiladas different?

Mexican-style corn often includes mayo, lime, chili powder, and cheese — flavors inspired by elote. When those are added into the enchilada filling, you get something creamier, zestier, and bolder than standard corn.

Are enchiladas a good dinner?

Yes — they’re comforting, crowd-pleasing, and easy to customize. You can make them ahead, freeze them, or reheat for leftovers. If you’re looking for another quick win, try our Bang Bang Chicken Bites — spicy, crispy, and just as family-friendly.

You’ve Got This

Dinner doesn’t have to be complicated to be good.

Whether your kitchen is spotless or full of crumbs, whether you followed the recipe exactly or made five substitutions — if you got a warm, nourishing plate on the table, that matters. These street Corn Chicken Enchiladas aren’t about impressing anyone. They’re about feeding yourself and the people you love in a way that feels doable, even on the hard days.

So if tonight’s dinner came out a little messy? That’s still a win. We’re proud of you.

— Amanda & Lina

Craving more one-pot wonders? Find me on Facebook and Pinterest — real food, made for real life.