These Mexican Street Corn Enchiladas are creamy, zesty, and packed with bold flavor in every bite. Inspired by classic elote (Mexican street corn), this recipe takes that irresistible flavor and wraps it up in a warm, comforting enchilada. Naturally gluten-free and easy to make dairy-free if needed!
Why You’ll Love This Recipe
- Classic street corn flavors in enchilada form
- Gluten-free and customizable for dairy or dairy-free diets
- Easy to prep ahead for busy weeknights
- Perfect balance of creamy, smoky, and spicy
- Great as a main dish for dinner
Ingredients
Here’s what you’ll need:
- Corn-we're using canned but you can use what you'd like!
- Ricotta Cheese-swap below
- Sour Cream-see below for dairy free option
- Fresh Lime Juice
- Chili Powder
- Gluten Free Tortillas
- Enchilada Sauce
Optional toppings: avocado, cotija cheese, cilantro, red onion, lime wedges
Swaps and Variations
- Dairy-Free: Use dairy-free sour cream and dairy free cheddar cheese!
- Protein Swap: Use ground chicken or shredded/chopped turkey.
- Grain-free: Swap in almond or cassava tortillas for grain-free options
- Extra heat: Add minced jalapeños or some of cayenne to the filling
- Cheese lovers: Top with extra cotija or Monterey Jack before baking
- Ricotta: use cottage cheese or mayonnaise instead-never not using my Whole30 Mayo!
Note: Trader Joe's carries delicious almond flour tortillas that have clean ingredients and are grain free!
How to Make Mexican Street Corn Enchiladas
- Char the corn: Sauté corn in a dry skillet until lightly charred for that smoky flavor.
- Create the sauce: Combine the mayo, sour cream, lime juice, salt, and chipotle powder.
- Mix the filling: Combine the corn, dressing, chicken, and chopped cilantro.
- Assemble: Spoon a thin layer of enchilada sauce into a casserole dish. Warm the tortillas to make them pliable. Spoon the filling into each tortilla, roll them up, and place seam-side down in a baking dish. Top with cheese.
- Top and bake: Pour enchilada sauce over the top, then bake at 375°F until bubbling, about 20–25 minutes.
- Garnish: Finish with extra corn, red onion, avocado slices, cotija cheese, cilantro, and lime wedges.
Storage and Reheating
- Fridge: Store in an airtight container for up to 4 days
- Reheat: Microwave until warm or reheat in the oven at 350°F until heated through
- Freezer: Wrap individually and freeze up to 2 months. Thaw overnight and bake or microwave to reheat.
Mexican Street Corn Enchiladas
These Mexican Street Corn Enchiladas are creamy, zesty, and packed with bold flavor in every bite. They're gluten free and easily made dairy free (see above)!
Ingredients
- 15 oz. Can of Corn
- 1 tsp. Chili Powder split
- ½ cup Ricotta Cheese or mayonnaise
- ½ cup Sour Cream
- 1 Lime juiced
- 2 cups Chicken Breasts shredded
- 6-7 medium Gluten Free Tortillas
- Enchilada Sauce
- 1 cup Shredded Cheese Taco, Mexican Blend, Pepper Jack etc.
Instructions
- In a large skillet over medium heat, add the avocado oil. Drain the can of corn and add it to the skillet with ½ tsp. of the chipotle powder and sauté until lightly charred. Stir frequently.
- Meanwhile create the sauce. Combine the mayo, sour cream, lime juice, salt, and the other ½ tsp. chipotle powder.
- Combine the corn, dressing, shredded chicken, and chopped cilantro.
- Take a medium casserole dish and spoon a thin layer of enchilada sauce into a casserole dish. Warm the tortillas to make them pliable if needed. Spoon the filling and half of the cheese into each tortilla, roll them up, and place seam-side down in a baking dish. Top with the remaining enchilada sauce and cheese.
- Bake at 350°F until everything is hot and the cheese is melted, about 20–25 minutes.
- Optional garnish: Finish with extra corn, red onion, avocado slices, cotija cheese, cilantro, and lime wedges.
More Mexican Inspired Recipes
- Mexican Street Corn Pasta Salad
- Gluten Free Chicken Enchiladas
- Fried Chicken Tacos
- Mexican Street Corn Bowls
- Mexican Taco Pasta
Did you try this recipe? Leave a comment and rating below sharing how it turned out!
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