Shredded chicken, melty cheese, soft corn tortillas, and savory enchilada sauce bake into a bubbling pan that feels hearty, colorful, and full of weeknight energy. Mexican Street Corn Infused Olive Oil Blend brings sweet corn, zesty lime, and chili-kissed richness into the filling and sauce, giving every bite a bold, street-market style finish. This is the kind of family dinner or casual entertaining recipe that keeps people hovering near the pan for seconds, and it is worth making again and again.
Chicken Enchiladas with Mexican Street Corn Infused Olive Oil
Tender chicken, warm enchilada sauce, and a bright street-corn finish come together in these cozy enchiladas with a lively Garden Infuzions twist.
Ingredients
Equipment
Method
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
- Season the chicken with salt, black pepper, cumin, and garlic powder.
- Heat 1 tablespoon of the Mexican Street Corn Infused Olive Oil Blend in a large skillet over medium heat. Cook the chicken until browned and cooked through, about 6 to 8 minutes per side depending on thickness. Transfer to a plate and shred when cool enough to handle.
- Add the remaining 1 tablespoon of the blend to the skillet. Cook the onion until softened, then stir in the garlic and corn and cook for 1 minute more.
- Stir in the shredded chicken, half of the enchilada sauce, and the sour cream. Cook just until everything is well coated and warmed through.
- Spread a thin layer of the remaining enchilada sauce in the bottom of the baking dish.
- Spoon the chicken filling down the center of each tortilla, top with a little Monterey Jack cheese, roll tightly, and place seam-side down in the dish.
- Pour the remaining sauce over the top and finish with the cheddar and remaining Monterey Jack cheese.
- Bake uncovered for 20 to 25 minutes, until the cheese is melted and the edges are bubbling.
- Rest for 5 minutes, then top with cilantro and serve with lime wedges.
Notes
For softer enchiladas, cover the dish loosely with foil for the first 15 minutes of baking, then uncover to brown the cheese. If using leftover cooked chicken, skip the skillet chicken step and warm it with the onions, corn, and sauce.
Tried this recipe?
Let us know how it was!Recipe Tips
- Warm the tortillas just enough to make them flexible so they roll neatly without cracking.
- Spoon a little sauce into the baking dish first so the enchiladas bake in a saucy base.
- Let the baked pan rest for a few minutes before serving so the filling settles.
Serving Suggestions
- Serve with cilantro rice and a simple green salad.
- Add sliced avocado, chopped cilantro, or a spoonful of sour cream on top.
- Pair with black beans, roasted vegetables, or chips and salsa for a fuller spread.
Storage
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave or warm the whole pan covered in the oven.
- For best texture, add fresh toppings after reheating.
Variations
- Swap in shredded rotisserie turkey for a different take on the filling.
- Add roasted poblano strips or sautéed onions for extra depth.
- Use pepper jack cheese for a little more kick.
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Browse more flavorful ideas on the Garden Infuzions recipes page.
