Street Corn Chicken Enchiladas
Table of Contents
Street Corn Chicken Enchiladas: A Flavorful Twist on a Classic Dish
Welcome to my kitchen, where today we’re diving into the delicious world of Street Corn Chicken Enchiladas. This mouthwatering recipe combines the smoky flavors of street corn with the comforting goodness of chicken enchiladas. Get ready to tantalize your taste buds with every bite of this flavorful dish!
Why You’ll Love Street Corn Chicken Enchiladas
There are so many reasons to fall in love with Street Corn Chicken Enchiladas. Here are just a few:
1. The perfect blend of savory chicken, sweet corn, and creamy cheese
2. A fun and unique twist on traditional chicken enchiladas
3. Easy to make and customizable to suit your preferences
4. Great for feeding a crowd or meal prepping for the week
Now, let’s gather our ingredients for this delightful recipe:
Ingredients:
For the Enchiladas:
– 2 cups shredded cooked chicken
– 1 cup street corn (corn kernels, mayo, cotija cheese, chili powder, lime juice)
– 1 1/2 cups shredded Monterey Jack cheese
– 8 8-inch flour tortillas
– 1 10-ounce can red enchilada sauce
– 1/2 cup sour cream
– Fresh cilantro for garnish
For the Garnish:
– Sliced avocado
– Diced tomatoes
– Chopped fresh cilantro
– Lime wedges
Step-by-Step Instructions:
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large bowl, mix the shredded chicken, street corn, and 1 cup of Monterey Jack cheese.
3. Place a spoonful of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the baking dish.
4. Pour the enchilada sauce over the rolled tortillas and top with the remaining cheese.
5. Bake for 20-25 minutes until the cheese is bubbly and slightly golden.
6. Remove from the oven and drizzle with sour cream. Garnish with fresh cilantro.
Serving Suggestions:
Street Corn Chicken Enchiladas are delicious on their own, but you can take them to the next level with some tasty additions:
– Serve with a side of Mexican rice and refried beans
– Top with sliced avocado, diced tomatoes, and a squeeze of lime juice
– Pair with a refreshing cucumber salad or a tangy salsa verde
Recipe Variations and Substitutions:
Feel free to get creative with your Street Corn Chicken Enchiladas:
– Swap the chicken for shredded pork or beef for a different flavor profile
– Add diced green chilies or jalapeños for a spicy kick
– Use corn tortillas for a gluten-free version of this dish
Pro Tips for Success:
1. To save time, use rotisserie chicken or leftover grilled chicken for the filling
2. Make extra street corn mixture to enjoy as a side dish or topping for other meals
3. Don’t overstuff the tortillas to prevent them from falling apart during baking
4. Customize the level of heat by adding more or less chili powder to the street corn mixture
FAQs:
Q: Can I make Street Corn Chicken Enchiladas ahead of time?
A: Yes! You can assemble the enchiladas up to a day in advance and bake them when ready.
Q: How can I make this recipe vegetarian?
A: Substitute the chicken with black beans or sautéed veggies for a meatless version.
Q: Can I freeze leftover enchiladas?
A: Yes, you can freeze the enchiladas for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What other cheeses can I use in this recipe?
A: Cheddar, pepper jack, or queso fresco are all great alternatives to Monterey Jack.
Q: How do I reheat leftover enchiladas?
A: Cover the dish with foil and bake in a 350°F (175°C) oven until heated through, about 15-20 minutes.
Conclusion
Street Corn Chicken Enchiladas are a delightful fusion of flavors that will have your taste buds dancing with every bite. Whether you’re hosting a fiesta or simply craving a cozy meal at home, these enchiladas are sure to impress. Get creative with your toppings and enjoy the delicious simplicity of this fantastic dish!
Street Corn Chicken Enchiladas
Street Corn Chicken Enchiladas combine the smoky flavors of street corn with the comforting goodness of chicken enchiladas. This mouthwatering dish offers a perfect blend of savory chicken, sweet corn, and creamy cheese in every bite.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup street corn (corn kernels, mayo, cotija cheese, chili powder, lime juice)
- 1 1/2 cups shredded Monterey Jack cheese
- 8 8-inch flour tortillas
- 1 10-ounce can red enchilada sauce
- 1/2 cup sour cream
- Fresh cilantro for garnish
- Sliced avocado for garnish
- Diced tomatoes for garnish
- Chopped fresh cilantro for garnish
- Lime wedges for garnish
Directions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix the shredded chicken, street corn, and 1 cup of Monterey Jack cheese.
- Place a spoonful of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the enchilada sauce over the rolled tortillas and top with the remaining cheese.
- Bake for 20-25 minutes until the cheese is bubbly and slightly golden.
- Remove from the oven and drizzle with sour cream. Garnish with fresh cilantro.
- Serve with sliced avocado, diced tomatoes, chopped fresh cilantro, and lime wedges.
