One-Pot Street Corn White Chicken Enchiladas

These One-Pot Street Corn White Chicken Enchiladas combine two Mexican-inspired food favorites to create a delicious and easy weeknight dinner that the whole family will get behind. 

Think of the best chicken enchiladas recipe featuring shredded chicken, a creamy white sauce, gooey cheese, and green chiles, BUT with the addition of flavorful Mexican street corn! It’s seriously so good, and made completely in one pot 🤩

This has been one of my favorite dinners lately! I’m OBSESSED with Mexican street corn. If you are, too, you’ll love our Grilled Mexican Street Corn, Street Corn Salad, Street Corn Chicken Chili, and Street Corn Pasta Salad recipes! The sweetness of the corn combined with the cotija cheese and spices is mouth-watering alone, but add them to a chicken enchilada skillet? OOF.

The best part about these white chicken enchiladas is that they are made all in one pot, which means cleanup is easy — yay! Just season and caramelize the corn, gradually add in the remaining ingredients, and broil to bubbly golden brown perfection. 

What’s In One-Pot Street Corn White Chicken Enchiladas

For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.

• Veggies: Frozen corn, red onion, and green bell pepper are what keep these easy white chicken enchiladas tasting fresh and nourishing.
• Spices: We season the corn with cumin and chili powder to create that classic Mexican flavor.
• Rotisserie chicken: We kept this recipe easy by using a store-bought rotisserie chicken, but you could also use cooked and shredded chicken breasts.
• Corn tortillas: We prefer corn tortillas for enchiladas, but you could use flour if that’s what you have on hand. You’ll slice them up into little strips 🤩
• Green enchilada sauce: For the ultimate flavor, we recommend Frontera, La Victoria, or Siete brand (all mild!).
• Sour cream: This adds the perfect creaminess to our white sauce.
• Cheese: Shredded Monterey jack cheese and cotija cheese are what make these enchiladas nice and cheesy.
• Acidity: Apple cider vinegar and fresh lime juice helps to balance the flavors and add a bit of tanginess to the sauce.

Substitutions and Variations

To make this a quick and easy recipe, we used store-bought enchilada sauce and shredded rotisserie chicken. Of course, you’re welcome to use homemade enchilada sauce and use leftover chicken or prepare the chicken yourself! 

Sour cream can also be swapped for Greek yogurt for a healthier alternative. If you prefer a spicier kick to your enchiladas, feel free to add in diced jalapeños or red pepper flakes. And for extra protein and fiber, black beans would be a great addition to these good enchiladas.

Choosing Shredded Chicken

Feel free to make your own chicken for these enchiladas or use rotisserie chicken (what we did when testing this recipe!).

If you’d like to make your own shredded chicken, we have a handful of tutorials to help you out:

How to Store and Freeze

To store, let the enchiladas cool completely and then place them in an airtight container. They will keep in the refrigerator for up to 3-4 days.

To freeze, place a single-serving in a freezer-safe bag or container. You can also freeze the entire pan of enchiladas — it’s a great meal prep option 🫶🏻. They will keep for up to 3 months. When ready to enjoy, just thaw in the refrigerator overnight and reheat in the oven until heated through.

Serving Suggestions

Elevate your new favorite chicken enchilada recipe even more with sides like chips and our Homemade Salsa, Easy Salsa Verde, or Homemade Guacamole. 

You can also serve them with a side of Spanish rice, Instant Pot Brown Rice, or a fresh green salad from one of our Healthy Salad Ideas! 

The options are endless, but these enchiladas will definitely be the star of the show. Enjoy!