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Chipotle Street Corn Enchiladas: A Flavorful Journey

Chipotle Street Corn Enchiladas
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Enjoy these comforting Chipotle Street Corn Enchiladas, a Mexican-inspired dish combining smoky chipotle sauce with sweet corn for a flavorful baked meal.

Ingredients

Scale
  • 12 corn tortillas
  • 2 cups shredded cooked chicken
  • 1 can (15 oz) corn, drained
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups enchilada sauce
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream (for topping)
  • Extra cilantro (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine the shredded chicken, drained corn, chopped red onion, chopped cilantro, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
  3. Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by warming them in a dry skillet.
  4. Spoon about 1/4 cup of the chicken and corn mixture into the center of each tortilla.
  5. Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
  6. Pour the enchilada sauce evenly over the rolled tortillas.
  7. Sprinkle the Monterey Jack and cheddar cheeses over the top.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  9. Serve hot, topped with a dollop of sour cream and a sprinkle of fresh cilantro.

Notes

  • For an extra smoky flavor, use a chipotle-infused enchilada sauce.
  • If you don’t have chicken, shredded turkey or black beans can be used as alternatives.
  • Adjust the spice level by adding a pinch of cayenne pepper to the chicken mixture.

Nutrition

Find it online: https://recipesfleet.com/chipotle-street-corn-enchiladas/