Get ready to elevate your dinner game with these mouthwatering Skillet White Chicken Street Corn Enchiladas that blend the irresistible flavors of Mexican street corn and creamy, cheesy enchiladas. This recipe transforms ordinary ingredients into an extraordinary meal that will have your family and friends begging for seconds. Imagine tender shredded chicken, sweet corn, and melted cheese wrapped in warm tortillas, all baked to golden perfection - it's like a fiesta in your mouth!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 can corn, drained
- 1/2 cup cream cheese
- 1 cup shredded cheese
- 8 tortillas
- 1/2 cup salsa
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 cup cilantro, chopped
Instructions
- Preheat your oven to 375°F (190°C) and prepare a large cast-iron skillet or 9x13 inch baking dish by lightly greasing it with cooking spray.
- In a large mixing bowl, combine shredded chicken, drained corn, cream cheese, half of the shredded cheese, chili powder, and cumin. Mix thoroughly until all ingredients are well incorporated.
- Warm tortillas in the microwave for 20-30 seconds to make them more pliable and prevent cracking during rolling.
- Lay out each tortilla and place an equal portion of the chicken and corn mixture in the center, then carefully roll the tortilla and place seam-side down in the prepared skillet.
- Pour salsa evenly over the rolled enchiladas, ensuring complete coverage. Sprinkle remaining shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until cheese is melted and edges are slightly golden and crispy.
- Remove from oven and let rest for 5 minutes. Garnish with freshly chopped cilantro before serving.
- Serve hot, optionally with additional salsa, sour cream, or your favorite Mexican-style toppings.
Tips
- Use warm tortillas to prevent cracking when rolling
- Ensure your chicken is well-shredded for even distribution
- Don't overfill tortillas to keep rolling easy
- Use a cast-iron skillet for even heating and a crispy edge
- Let enchiladas rest for 5 minutes after baking to set the filling
- Fresh cilantro is key for that authentic street corn flavor
- Optional toppings like sour cream or extra salsa can enhance the dish
- For extra richness, use full-fat cream cheese and cheese
- Make sure to drain corn completely to prevent soggy enchiladas
Nutrition Facts
Calories: 380kcal
Carbohydrates: 28g
Protein: 25g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 85mg
