One-Pot Street Corn White Chicken Enchiladas
Published 4/29/2024 • Updated 5/10/2024
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These One-Pot Street Corn White Chicken Enchiladas combine two Mexican-inspired food favorites to create a delicious and easy weeknight dinner that the whole family will get behind.
Think of the best chicken enchiladas recipe featuring shredded chicken, a creamy white sauce, gooey cheese, and green chiles, BUT with the addition of flavorful Mexican street corn! It’s seriously so good, and made completely in one pot 🤩
This has been one of my favorite dinners lately! I’m OBSESSED with Mexican street corn. If you are, too, you’ll love our Grilled Mexican Street Corn, Street Corn Salad, Street Corn Chicken Chili, and Street Corn Pasta Salad recipes! The sweetness of the corn combined with the cotija cheese and spices is mouth-watering alone, but add them to a chicken enchilada skillet? OOF.
The best part about these white chicken enchiladas is that they are made all in one pot, which means cleanup is easy — yay! Just season and caramelize the corn, gradually add in the remaining ingredients, and broil to bubbly golden brown perfection.
What’s In One-Pot Street Corn White Chicken Enchiladas
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
- Veggies: Frozen corn, red onion, and green bell pepper are what keep these easy white chicken enchiladas tasting fresh and nourishing.
- Spices: We season the corn with cumin and chili powder to create that classic Mexican flavor.
- Rotisserie chicken: We kept this recipe easy by using a store-bought rotisserie chicken, but you could also use cooked and shredded chicken breasts.
- Corn tortillas: We prefer corn tortillas for enchiladas, but you could use flour if that’s what you have on hand. You’ll slice them up into little strips 🤩
- Green enchilada sauce: For the ultimate flavor, we recommend Frontera, La Victoria, or Siete brand (all mild!).
- Sour cream: This adds the perfect creaminess to our white sauce.
- Cheese: Shredded Monterey jack cheese and cotija cheese are what make these enchiladas nice and cheesy.
- Acidity: Apple cider vinegar and fresh lime juice helps to balance the flavors and add a bit of tanginess to the sauce.
- Oven-safe skillet: You’ll be broiling this dish before serving to melt the cheese to crispy perfection, so make sure the dish you’re using is oven-safe.
Our Fav
Deep Skillet
Use this skillet for your favorite one pot meals or other stove top recipes.
Substitutions and Variations
To make this a quick and easy recipe, we used store-bought enchilada sauce and shredded rotisserie chicken. Of course, you’re welcome to use homemade enchilada sauce and use leftover chicken or prepare the chicken yourself!
Sour cream can also be swapped for Greek yogurt for a healthier alternative.
If you prefer a spicier kick to your enchiladas, feel free to add in diced jalapeños or red pepper flakes. And for extra protein and fiber, black beans would be a great addition to these good enchiladas.
Choosing Shredded Chicken
Feel free to make your own chicken for these enchiladas or use rotisserie chicken (what we did when testing this recipe!).
If you’d like to make your own shredded chicken, we have a handful of tutorials to help you out:
Tips for the Perfect White Chicken Enchiladas
Be sure to remove the skillet from the heat before adding the sour cream or Greek yogurt to avoid curdling.
When broiling the enchiladas, be sure to keep an eye on them, as they can quickly go from golden brown to burnt.
If you want to make this recipe vegetarian-friendly, simply omit the chicken and add tofu or extra veggies like diced zucchini or bell peppers.
How to Store and Freeze
To store, let the enchiladas cool completely and then place them in an airtight container. They will keep in the refrigerator for up to 3-4 days.
To freeze, place a single-serving in a freezer-safe bag or container. You can also freeze the entire pan of enchiladas — it’s a great meal prep option 🫶🏻. They will keep for up to 3 months. When ready to enjoy, just thaw in the refrigerator overnight and reheat in the oven until heated through.
Serving Suggestions
Elevate your new favorite chicken enchilada recipe even more with sides like chips and our Homemade Salsa, Easy Salsa Verde, or Homemade Guacamole.
You can also serve them with a side of Spanish rice, Instant Pot Brown Rice, or a fresh green salad from one of our Healthy Salad Ideas!
The options are endless, but these enchiladas will definitely be the star of the show. Enjoy!
One-Pot Street Corn White Chicken Enchiladas Recipe
Ingredients
- 3 tablespoons avocado oil
- 20 oz. frozen corn
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 medium red onion, diced and separated
- 1 large green bell pepper, diced
- 5 cups shredded rotisserie chicken
- 5 small corn tortillas, cut into strips
- 20 oz. green enchilada sauce, we recommend Frontera, La Victoria, or Siete
- ⅓ cup sour cream or Greek yogurt
- 1 cup shredded Monterey jack cheese
- ⅓ cup chopped fresh cilantro
- ¼ cup cotija cheese, crumbled
- 1 teaspoon apple cider vinegar
- 1 tablespoon fresh lime juice
Instructions
- Heat avocado oil in a large oven-safe skillet (12-inch or larger). When the oil is hot, add the corn, salt, cumin, and chili powder and toss. Saute for 7-9 minutes until the corn is caramelized. Remove 1 cup of the corn and set aside.
- Add ½ the red onion, green pepper, chicken, tortillas, and enchilada sauce to the corn and stir. Heat over medium heat to bring to a gentle boil.
- Remove the skillet from heat, and turn the oven on broil. Stir in the sour cream or Greek yogurt. Top with Monterey jack cheese and broil in the oven for 2-3 minutes or until the cheese begins to brown.
- Add the apple cider vinegar and lime juice to the corn mixture and gently toss. Remove skillet from the oven and top with the remaining corn, red onion, cilantro, and cotija cheese.
- Serve immediately.
Tips & Notes
- We used store-bought enchilada sauce, but feel free to use homemade enchilada sauce.
- Using shredded rotisserie chicken makes this a quick meal. Feel free to use leftover chicken or prepare the chicken yourself.
- Be sure to remove the skillet from the heat before adding the sour cream or Greek yogurt to avoid curdling.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made for the fam for Mother’s Day cause Mexican street corn is one of my mom’s favs!! We all really enjoyed it & had some ideas to make it a little more our taste as well! I will for sure be making this again! Thanks for the yummy recipe!
I was so excited to make this as our festive Cinco de Mayo dinner, but I have to say I was a little let down by the final product. Nowhere in the recipe or instructions does it say to use an oven-safe pan or preheat the oven, so you can imagine the panic that set in when I got to step 3 and it said to “broil” for 2-3 minutes in the oven. Since the recipe is rather large, I used a large non-stick pan that unfortunately can’t go in the oven and had to substitute the broil for just covering the pan instead to melt the cheese. Would have loved the meltiness/crispiness of it broiled though, and who wouldn’t?
Step 4 mentions topping with the remaining corn and then tossing the corn mixture. I think this just might be a mix up in steps, so I tossed the corn mixture first, and then topped the dish.
Lastly, we felt it lacked some flavor, so we topped with a salsa verde. A can of diced chiles or jalapeño’s would have made this recipe complete!
Overall, this was a solid recipe and is enough to easily feed 6-8 people or meal prep for the week. We look forward to giving this another shot using some chiles and an oven-safe pan ;).
Hi Nicole, Shooooot, we’re SO sorry. Thank you for this super thorough review — we’ve made edits to the recipe card to reflect needing an oven-safe pan and rephrasing step 4. And love the idea of adding a can of jalapeños for a little kick — added that to the suggested variations 😀 Thanks, again!