Elote Chicken Enchiladas

Melissa Jo

No ratings yet

If you love creamy, cheesy elote corn and hearty chicken enchiladas, this Elote Chicken Enchiladas recipe is about to be your new family favorite! We’re talking tender shredded chicken, roasted corn, smoky spices, creamy Cotija, and melty cheese all rolled up in corn tortillas and baked to bubbly perfection in green enchilada sauce. It’s the ultimate comfort food with a fun, flavorful twist. Perfect for busy weeknights or feeding a crowd, this easy dinner is guaranteed to impress. Garnish with cilantro and lime, and you’ve got a dinner everyone will crave again and again!

Print Recipe Email The Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 people

Course: Lunch

Cuisine: Mexican

Ingredients

For the Filling:

2 cups frozen yellow corn thawed and drained
1 cup frozen Southwest-style corn with poblano and red pepper, thawed and drained
1/4 cup mayonnaise
1/2 cup sour cream
Juice of 1 lime
1/2 tsp chili powder
1/4 tsp smoked paprika
1/4 tsp garlic powder
Salt & pepper to taste
1 tbsp Trader Joe’s Everything but the Elote seasoning divided – half in the filling, half for topping
1/4 cup chopped fresh cilantro
1/2 cup crumbled Cotija cheese
2 cups shredded cooked chicken rotisserie works great!
1 1/2 cups shredded Mexican cheese blend

Assemble:

1 full pack of corn tortillas about 18 count
28 oz green enchilada sauce
Cooking spray or drizzle of oil for the pan
2 cups shredded mozzarella cheese for topping
Extra Cotija cheese for topping
2 green onions chopped
Remaining 1/2 tbsp Everything but the Elote seasoning

Garnish:

Extra Cotija cheese
Chopped fresh cilantro
Lime wedges

Method

Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish or coat it with a little enchilada sauce to keep the tortillas from sticking.

Make the Elote filling

In a large bowl, combine both types of corn, mayo, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, pepper, 1/2 tbsp Elote seasoning, cilantro, and Cotija. Mix it all together.
Stir in shredded chicken and 1 1/2 cups Mexican cheese blend until creamy and evenly mixed.
Wrap tortillas in a damp paper towel and microwave for 45 seconds until soft and pliable.

Assemble:

Fill each tortilla with the elote chicken mixture, roll them up, and place seam-side down in the baking dish.
Pour all 28 oz of green enchilada sauce over the rolled tortillas. Sprinkle 2 cups of shredded mozzarella, extra Cotija, chopped green onions, and the rest of the Elote seasoning over the top.

Bake:

Bake uncovered for 25–30 minutes, until bubbly, melty, and lightly golden.

Finish & Serve:

Garnish with more Cotija, chopped cilantro, and a squeeze of fresh lime before serving.