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Mexican corn and chicken casserole in a white bowl.
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3.50 from 2 votes

One-Pot Street Corn White Chicken Enchiladas Recipe

The flavor of creamy enchiladas and Mexican street corn join together and come alive with these one-pot street corn white chicken enchiladas! They're quick and easy to make with minimal clean-up, making them a go-to recipe for busy weeknights.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American Fusion
Keyword: street corn white chicken enchiladas
Servings: 6
Author: Linley Hanson

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.
    Corn on the cob in a white pan.
  • 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.
    Mexican chicken enchiladas in a pan with corn and peas.
  • 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.
    A skillet filled with corn and sour cream.
  • 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.
    Mexican corn enchiladas in a skillet.
  • Serve immediately.
    Mexican chicken and corn enchiladas in a white bowl.

Video

[adthrive-in-post-video-player video-id="bjQJCMGJ" upload-date="2024-04-26T20:24:02.000Z" name="One-Pot Street Corn White Chicken Enchiladas" description="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. " player-type="default" override-embed="default"]

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.

Nutrition

Calories: 539kcal | Carbohydrates: 44g | Protein: 42g | Fat: 23g | Fiber: 6g | Sugar: 8g