Go Back
–+ servings
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.
Print Recipe

Street Corn Enchilada Bake

Some dinners start with a plan. Some dinners start with me standing in the kitchen, looking at what I bought, and deciding we’re about to figure it out together. This Street Corn Enchilada Bake is firmly in that second category, and I think that’s part of why I like it so much.
I wanted the creamy, tangy, cheesy flavors of street corn, but I also wanted an easy chicken enchilada casserole that didn’t require me to roll a dozen individual tortillas. So we’re layering the whole situation in a9-by-13 dish and calling it dinner. That is the level of ambition I can get behind.
Creamy Street Corn Meets Shortcut Enchiladas
The base starts with green enchilada sauce, sour cream, mayonnaise, Tajín, Monterey Jack, and a can of Mexican-style street corn. Then a pound of rotisserie chicken goes in. I give the chicken a quick chop first because I like smaller pieces scattered through the casserole instead of giant hunks hiding in one corner.
Rotisserie chicken is doing exactly what it was put on this earth to do here. It saves time, it already tastes good, and nobody gets a prize for cooking another chicken on a busy night just because they technically can.
I meant to grab a lime for some fresh lime juice and forgot it. And no, I did not go back to the grocery store. The casserole survived. Dinner does not have to fall apart just because one little idea did not make it home with you.
The Layering Plan Changed, and That's Fine
I originally pictured two or three layers of filling. Then I started building it and realized I had miscalculated the whole thing. So the chicken mixture all went in over the first layer of quartered corn tortillas, and another tortilla layer went right over the top.
That is one of those moments I want home cooks to see. Sometimes a dish does not work exactly the way you pictured it, but that does not mean it is ruined. You adjust. You keep going. You feed people.
Instead of trying to force the original plan, I grabbed the second can of corn and made a topping with Southwest-style corn, the rest of the Monterey Jack, a few more tablespoons of mayonnaise, and another shake of Tajín. It turned into the perfect top layer anyway. Creamy underneath, cheesy on top, and plenty of corn flavor all the way through.
No Rolling Required
You could absolutely take this filling and roll it inside individual corn tortillas if that sounds fun to you. I was trying to keep dinner real easy, so I chopped a stack of little corn tortillas into quarters and used them like casserole layers.
They do not need to be arranged perfectly. Cover the bottom of the dish, add the chicken mixture, cover that with another layer of tortilla pieces, and finish with the corn-and-cheese topping. That’s it.
The pan gets covered and baked at 350°F for about 20 minutes, then uncovered for another 10 to 15 minutes so everything gets hot and bubbly. If you want a little extra browning, you can turn on the broiler briefly at the end. Stay close because broilers have no respect for your feelings.
Let It Rest, Then Dig In
Give the casserole a few minutes to sit before serving. I finished mine with a little parsley. If cilantro is your thing, use cilantro. We skip it at my house, but you do whatever tastes good at yours.
This Street Corn Enchilada Bake is rich, creamy, cheesy, a little tangy, and built around shortcuts that actually make sense. It is the kind of dinner I love because it feels fun without being fussy.
And if easy dinners like this are your kind of thing, sign up for my weekly newsletter so more simple, hungry-people-approved recipes can find their way to you.
Cook Time45 minutes
Total Time45 minutes
Course: dinner, lunch, Main Course
Cuisine: American, Mexican
Keyword: casserole, cheesy, comfort food, easy meal, one-pot
Servings: 6 people

Equipment

  • 1 9x13-Inch Baking Dish
  • 1 Large mixing bowl

Ingredients

  • Nonstick cooking spray
  • 1 10-ounce can green enchilada sauce
  • 8 ounces sour cream
  • About 1/4 cup mayonnaise plus a few tablespoons more for the topping
  • Tajín seasoning to taste, divided
  • Shredded Monterey Jack cheese a couple of handfuls for the chicken filling plus about the same amount for the topping
  • 1 can Mexican-style street corn drained
  • 1 pound rotisserie chicken chopped
  • Mini corn tortillas enough to make 2 layers, cut into quarters
  • 1 can Southwest-style corn
  • Chopped parsley for garnish (optional)

Instructions

  • Preheat the oven to 350°F. Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray.
  • In a large mixing bowl, combine the green enchilada sauce, sour cream, about 1/4 cup mayonnaise, Tajín to taste, and a couple of handfuls of shredded Monterey Jack.
  • Add the drained Mexican-style street corn. Chop the rotisserie chicken into smaller pieces, add it to the bowl, and stir until everything is evenly combined.
  • Cut a stack of mini corn tortillas into quarters. Arrange enough tortilla pieces to cover the bottom of the prepared baking dish. The layer does not need to be perfect.
  • Spread all of the chicken and street-corn mixture over the tortilla layer. Top with another layer of quartered corn tortillas.
  • Reuse the mixing bowl for the topping. Add the Southwest-style corn, the remaining Monterey Jack, a few more tablespoons of mayonnaise, and another sprinkle of Tajín. Stir to combine.
  • Spread the corn-and-cheese mixture evenly over the top tortilla layer.
  • Cover the baking dish tightly with aluminum foil. Bake at 350°F for about 20 minutes.
  • Remove the foil and bake for another 10 to 15 minutes, until the casserole is hot and bubbly and the cheese is melted. For extra browning, broil briefly at the end if desired, watching it closely the entire time.
  • Let the casserole rest for a few minutes before serving. Sprinkle with parsley if desired. If checking with an instant-read thermometer, the center should reach 165°F.

Notes

  • The video does not specify an exact tortilla count. Use enough quartered mini corn tortillas to make one layer on the bottom and one layer over the chicken filling.
  • Matthew originally considered using more green enchilada sauce but uses one 10-ounce can in the finished dish.
  • The topping is intentionally different from the chicken filling. It uses the second can of corn, the remaining cheese, a few tablespoons of mayonnaise, and more Tajín.
  • Fresh cilantro can be used instead of parsley if you like it. Matthew uses parsley in the video.