recipe Street Corn Chicken Enchiladas
Creamy, tangy, cheesy enchiladas packed with street corn flavor and juicy chicken — the perfect comforting weeknight dinner.
Ingredients
- 2 cups cooked chicken breast sliced or shredded
- 1 cup corn — canned grilled, or frozen Mexican 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
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a large bowl, combine cooked chicken, corn, Greek yogurt, mayo, chili powder, cumin, and half of the cheese. Season with salt and pepper and mix well.
- Fill each tortilla with about ¼ cup of the mixture, roll tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce over the top and sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes, then uncover and bake 5–10 minutes more until cheese is golden and bubbly.
- Garnish with cilantro, lime, or Cotija cheese. Serve hot.
Notes
Use rotisserie chicken for faster prep. Swap Greek yogurt with sour cream for a richer flavor. For a spicier version, add jalapeños or cayenne pepper.
Nutrition
Serving: 1enchiladaCalories: 340kcalCarbohydrates: 24gProtein: 22gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 10gCholesterol: 55mgSodium: 560mgFiber: 3gSugar: 3g
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