Cheesy Green Chile Chicken and Corn Enchiladas

Cheesy Chile Chicken Enchiladas

These green chile chicken enchiladas with fresh corn and cheddar cheese make for a delicious comfort meal! Each bite is cheesy, chickeny, citrusy, with pops of sweet corn right off the cob. This recipe takes a bit of prep work, but it’s worth every minute once you dig into the enchiladas at dinner time. 

Topped with tangy sour cream and lots of fresh cilantro, I could eat these enchiladas every week! These tex-mex style enchiladas are very reminiscent to me of the enchiladas I grew up eating. While they may not be traditional, they are so delicious!

The Supplies

Ingredients

To make this cheesy green chile chicken enchiladas with fresh corn, you’ll need the following ingredients:

• Chicken breast
• Olive oil
• Chili powder
• Garlic powder
• Onion powder
• Dried oregano
• Salt
• Black Pepper
• Shredded cheddar cheese
• Fresh corn on the cob
• Canned green chiles
• Salsa Verde
• 8-inch flour Tortillas
• Fresh cilantro
• Sour cream or crema
• Lime wedges

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this green chile chicken enchiladas recipe, you’ll need the following pieces of equipment:

• Small baking sheet
• Large mixing bowl
• Mixing spoons
• Cutting board and knife
• Large casserole dish

Frequent Recipe Questions

Can I prepare this recipe ahead of time?

• A: When making this recipe, I actually prefer to bake the chicken ahead of time and put it in the refrigerator a day in advance. It quickens up the process when making this for dinner! After the enchiladas are made and baked, it can be refrigerated and enjoyed within a few days.

Are these enchiladas spicy?

• A: They’re not too spicy! Salsa verde can have a bit of heat, but it’s balanced with the cheese, flour tortilla, and sweet bits of corn off the cob.

Can I substitute canned or frozen corn for the fresh corn?

• A: For sure! If using frozen corn, let it defrost before adding it to the recipe. Add about 1 cup of corn to the recipe.

Enchilada Recipe Tips

When making these cheesy green chile chicken enchiladas with fresh corn, here are a few tips to make sure it’s delicious:

• For a simple, but effective, way to up level your cooking, always grate your cheese yourself. It will melt more evenly and have a much nicer consistency!
• If you find yourself having a hard time rolling the tortillas, try softening them in the microwave first. Place a stack of tortillas on a microwave safe plate, wrap the tortillas in a damp paper towel, and microwave for about 15-25 seconds. This will steam the tortillas and help make them more pliable.

Recipe Details

Bake the Chicken

To get this enchilada recipe started, turn your oven on to 425°F to begin preheating and set out a small baking sheet. Place the chicken breasts on the baking sheet and drizzle them with a bit of olive oil, plus a sprinkle of chili powder, garlic powder, onion powder, dried oregano, salt, and pepper. Rub the olive oil and seasonings into the chicken breasts so that they’re evenly coated.

Bake the chicken breasts for about 25 minutes until fully cooked through. Take the chicken out of the oven and let the chicken breasts cool until they’re easily handled. Once they’re cooled, shred the chicken and add it to a large mixing bowl.

Roll and Bake the Chicken Enchiladas.

Once the chicken has been shredded, mix it with a bit of the salsa verde, some shredded cheddar cheese, the corn off the cob, and canned green chiles. Stir to combine everything together. Add a bit of salsa verde to the bottom of a large casserole dish and set to the side. Create an enchilada rolling station with a pile of tortillas, the bowl of chicken enchilada filling, and the casserole dish. Take one of the tortillas, add a couple spoonfuls of the chicken filling to the center, and roll the tortilla into a large cigar shape. Place the rolled tortilla in the casserole dish, seam side down. Repeat with the rest of the tortillas until all of the chicken and tortillas have been used and the casserole dish is full.

Top the rolled tortillas in the casserole dish with more salsa verde and a generous sprinkle of cheddar cheese. Bake the enchiladas for 20 minutes, until they’re warm and bubbly.

Take the enchiladas out of the oven and let the dish cool for about 5 minutes to let them set. Top the enchiladas with dollops of sour cream, some lime wedges for squeezing over the top, and lots chopped fresh cilantro. Enjoy with an orange aperol margarita on the side and a big bowl of guacamole! 

If you make this cheesy green chile chicken enchiladas with fresh corn recipe, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

This post may contain affiliate links, please see the privacy policy for details.