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A generous helping of Your Barefoot Neighbor's creamy, cheesy Street Corn Enchilada Bake sits on a plate next to a baking dish with the casserole.
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Street Corn Enchilada Bake

This Street Corn Enchilada Bake is a creamy, cheesy casserole packed with all the flavors of Mexican street corn and layered like a simple enchilada bake. Tender rotisserie chicken, green enchilada sauce, Monterey Jack cheese, and sweet corn are layered with mini corn tortillas, then topped with a creamy Southwest corn mixture that bakes into a golden, bubbly finish.
Instead of rolling individual enchiladas, this recipe layers quartered corn tortillas throughout the casserole, making it incredibly easy to prepare while still delivering all the comforting flavors of a traditional enchilada dinner. The creamy filling is rich with green enchilada sauce, sour cream, mayonnaise, Tajín, and shredded Monterey Jack cheese, while the Mexican Style Street Corn and Southwest corn add sweetness and texture in every bite.
The second corn layer creates a unique topping that's creamy, cheesy, and slightly crisp around the edges after baking. This casserole is perfect for weeknight dinners, potlucks, game days, or anytime you need an easy meal that feeds a crowd.
Cook Time45 minutes
Total Time45 minutes
Course: dinner, lunch, Main Course
Cuisine: American, Mexican
Keyword: casserole, cheesy, comfort food, easy meal, one-pot
Servings: 4 people

Equipment

  • 1 9x13-Inch Baking Dish
  • 1 Large mixing bowl
  • 1 Medium Mixing Bowl

Ingredients

Chicken Layer

  • 1 10-ounce can green enchilada sauce
  • 8 ounces sour cream
  • ¼ cup mayonnaise
  • Tajín to taste
  • 2 handfuls shredded Monterey Jack cheese
  • 1 can Mexican Style Street Corn drained and rinsed
  • 1 pound rotisserie chicken shredded
  • 1 package mini corn tortillas cut into fourths

Corn Topping

  • 1 can Southwest corn drained and rinsed
  • ¼ cup plus 2 tablespoons mayonnaise
  • 2 handfuls shredded Monterey Jack cheese
  • Nonstick cooking spray

Instructions

  • Preheat the oven to 350°F.
  • Spray a 9x13-inch baking dish with nonstick cooking spray.
  • In a large mixing bowl, combine the green enchilada sauce, sour cream, mayonnaise, Tajín, Monterey Jack cheese, Mexican Style Street Corn, and shredded rotisserie chicken.
  • Stir until everything is evenly combined.
  • Arrange a layer of the quartered mini corn tortillas across the bottom of the prepared baking dish.
  • Spread the chicken and street corn mixture evenly over the tortillas.
  • Top with another layer of the quartered tortillas.
  • In a separate mixing bowl, combine the Southwest corn, ¼ cup plus 2 tablespoons mayonnaise, and the remaining Monterey Jack cheese.
  • Spread the corn mixture evenly over the top layer of tortillas.
  • Cover the baking dish tightly with aluminum foil.
  • Bake for 20 minutes.
  • Remove the foil and continue baking for an additional 10 to 15 minutes, or until the casserole is hot and bubbly and the cheese is melted.
  • Let the casserole rest for 5 minutes before serving.

Notes

Tips

  • Rotisserie chicken makes this casserole quick and easy to prepare.
  • Tajín adds a bright citrusy flavor, so season to your taste.
  • Let the casserole rest before slicing so it holds together better.
  • Freshly shredded Monterey Jack melts more smoothly than pre-shredded cheese.
  • For extra flavor, garnish with fresh cilantro, sliced green onions, or a squeeze of fresh lime.

 

Serving Ideas

Serve this Street Corn Enchilada Bake with tortilla chips, Spanish rice, black beans, or a simple green salad. Top individual servings with avocado, sour cream, jalapeños, or additional Tajín for even more flavor.
Creamy, cheesy, and loaded with layers of chicken, corn, and tortillas, this casserole delivers all the flavors of Mexican street corn in an easy baked dinner that's perfect for sharing with family and friends. It's comforting, colorful, and guaranteed to become a new favorite.