These Elote Chicken Enchiladas are stuffed with juicy shredded chicken, charred corn, creamy cotija, and bold spices—then smothered in salsa verde and melty quesadilla cheese. A flavor-packed twist on classic enchiladas inspired by Mexican street corn!

This is an image of elote chicken enchiladas sitting on a white plate with more enchiladas in a casserole dish in the background.
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This is an image of elote chicken enchiladas sitting on a white plate with more enchiladas in a casserole dish in the background.

Elote Chicken Enchiladas

These Elote Chicken Enchiladas are stuffed with juicy shredded chicken, charred corn, creamy cotija, and bold spices—then smothered in salsa verde and melty quesadilla cheese. A flavor-packed twist on classic enchiladas inspired by Mexican street corn!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

For the Chicken Filling

  • 3 cups cooked chicken shredded (rotisserie chicken works well)
  • 14 oz fire-roasted corn kernels (from one can)
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/2 cup Chihuahua cheese shredded
  • 1 lime
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste

For Assembling

  • 6-8 flour tortillas
  • 2 cups green enchilada sauce (I like Siete)
  • 1/2 cup Cotija cheese grated
  • Lime wedges for serving
  • Fresh cilantro Chopped, for garnish

Instructions
 

  • Preheat your oven to 375°F.
  • In a large bowl, combine shredded chicken, charred corn, Greek yogurt, Chihuahua cheese, lime juice, paprika, cumin, garlic powder, chili powder, salt and pepper. Mix well to combine.
  • Prepare a 9”x11” baking dish by spraying it with oil.
  • Take a tortilla and place a portion (about 1/4 cup) of the chicken and corn filling in the center. Roll it up tightly and place it seam side down in a baking dish. Repeat this process for all the tortillas, lining them up snugly in the baking dish.
  • Pour the green enchilada sauceevenly over the rolled tortillas.
  • Bake in the preheated oven for about 15-20 minutes, or until the enchiladas are heated through.
  • Remove the enchiladas from the oven and immediately sprinkle Cotija cheese on top. Garnish with chopped fresh cilantro.
  • Serve your Elote Corn and Chicken Enchiladas with lime wedges on the side for squeezing over the top.