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Skillet White Chicken and Mexican Street Corn Enchiladas

The easiest enchiladas you will ever make! These skillet white chicken enchiladas are layered with corn tortillas, seasoned shredded chicken, Mexican street corn, peppers and a white enchilada sauce.
Prep Time35 mins
Cook Time40 mins
Total Time1 hr 15 mins
Course: Dinner
Cuisine: Mexican, Southwest
Keyword: chicken enchiladas, mexican street corn, skillet enchiladas
Author: Tara Moore

Ingredients

  • 1 1/2 lb chicken - cooked however you want and shredded
  • 3 c frozen corn seared in the pan
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 1/2 c chicken broth
  • 1/2 c heavy cream
  • 1 lime juiced
  • 1 c sour cream
  • 1 1/2 c jack cheese grated
  • 1/2 c cotija or feta cheese
  • 1/3 c mayo eyeball it
  • 3/4 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp onion powder
  • Pinch or two of salt
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 jalapeños

Instructions

  • Prepare the chicken, shred it and set aside (alternatively you could use a rotisserie chicken)
  • Lay the peppers and jalapeno on a baking sheet lined with parchment paper
  • Broil the peppers until charred all around
  • Put in a ziploc bag, seal and steam for 20 min
  • Turn the oven heat down to 375
  • Char the corn in a skillet or pan on high heat
  • Remove all the corn, turn the heat down to low
  • Add the butter, 1/4 tsp paprika and 1/2 tsp chili powder, stirring
  • Add the flour, whisking for 1-2 minutes
  • Start to add the chicken broth, whisking continuously or else it will get clumpy
  • Add the lime juice
  • Stir in the heavy cream
  • Add the sour cream, jack cheese, cotija (or feta) cheese and mayonnaise, stirring
  • Chop up the peppers
  • Once it’s smooth add the peppers and corn
  • Toss the shredded chicken with 1/4 tsp onion powder, 1/4 tsp paprika and 1/4 tsp salt
  • Ladle some sauce on the bottom of a large skillet
  • Lay down 9 corn tortillas
  • Spread the chicken over
  • Ladle some sauce over the chicken
  • Lay down another 9 corn tortillas
  • Pour the rest of the sauce over top
  • Bake for 20 minutes
  • Serve