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Sweet Corn Chicken Enchiladas with Roasted Tomatillo Salsa are loaded with fresh summer sweet corn, charred heirloom tomatoes, lots of pepperjack cheese. Topped with the most amazing roasted tomatillo salsa, these chicken enchiladas are sure to become a family favorite.
The weather is getting warmer and the days are getting longer and I couldn’t be more excited! Summer produce just makes my heart so happy, and these Sweet Corn Chicken Enchiladas are seriously hard to beat! If you’re looking for a new twist on classic enchiladas then look no further- these are the best summer inspired enchiladas to make this season.
Seriously, these Sweet Corn Chicken Enchiladas are SO. GOOD! The combination of sweetness from the corn and tanginess from the roasted tomatillo salsa is over the top delicious.
How was everyone’s April?! I can’t believe it’s already May! Last month was abnormally busy around here, so I wasn’t able to post on the blog as much as I wanted to. But now that things are finally slowing down, I have some really exciting recipes to share with you all! Who is ready for all the summer inspired dishes?! I know I sure am!
Bring on all those beautiful summer evenings and delicious garden fresh produce. YESSS.
If you’re anything like me, busyness is not something I aim for or desire. My heart needs space to rest, create and explore. So this month I am making it a point to slow down, savor the little things and just be. To live in the beauty of the moment.
So with the longer days ahead, I hope you slow down and find time for what makes your heart come alive. Time spent creating and resting is time well spent.
And of course- if you’re looking for a new recipe inspiration, I’ve got you covered! This season is all about fresh seasonal produce and bright flavors. So for these enchiladas, I’ve combined some of my all time favorite summer flavors for the most delicious enchiladas yet!
So let’s get to some of the delicious details!
Sweet Corn and Chicken Enchilada Details:
Shredded chicken, fresh corn off the cob, juicy sweet tomatoes; these Sweet Corn Chicken Enchiladas are seriously bursting with all the flavors of summer! They’re sweet, slightly spicy, and topped with the most incredible Roasted Tomatillo Salsa you’ll ever make. Wrapped in flour tortillas and filled with pepperjack cheese, these enchiladas are sure to become a new family favorite.
Here’s a rundown…
Start by dicing the onion into quarters. Slice the poblano pepper in half and remove the seeds and stem. Husk the tomatillos and discard the leaves. On a parchment lined baking sheet add one of quartered the onions, poblano, two ears of corn and two cups of the whole heirloom tomatoes. Toss the veggies in 1-2 tablespoons of avocado oil or olive oil.
On a seperate parchment lined pan, add the tomatillos and second quartered onion and toss in remaining tablespoon of oil. Using both oven racks roast the vegetables at 425 degrees for 20-25 minutes, or until they are soft and have begun to char. Set aside to cool, about 5 minutes.
Once the vegetables have cooled, remove the corn to a seperate plate and using a sharp knife slice the corn off the cob. On either the pan or a separate cutting board, finely chop the onion, poblano and heirloom tomatoes. Season the chopped vegetables with salt and garlic powder. Add the corn, fresh cilantro, shredded rotisserie chicken and toss everything to coat. Season to taste with additional salt and garlic, if needed. Prepare the tomatillo salsa.
Roasted tomatillo salsa:
After roasting add the whole tomatillos and onion to a blender or food processor. Add all the remaining ingredients for the salsa and blend on high until smooth. Adjust salt and seasonings if needed. DONE! This tomatillo salsa is seriously the easiest and so flavorful.
Assembling the Sweet Corn Chicken Enchiladas:
Taking ½ cup of the roasted tomatillo salsa, toss the salsa with the sweet corn chicken filling and ½ cup of the shredded pepper jack cheese. Evenly spoon the chicken mixture down the center of each flour tortilla and roll placing the tortillas seam side down into a 9×13 baking dish. Pour the remaining tomatillo salsa over the top of the enchiladas and top with the remaining cheese. Bake in the oven at 425 F for 10-15 minutes, or until the cheese is melted and the bubbly.
Serve topped with cotija cheese, extra cilantro, sour cream and avocado if desired. EAT!
And that’s it! The most delicious Sweet Corn and Chicken Enchiladas you’ll make this season!
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Recipe
Sweet Corn Chicken Enchiladas with Roasted Tomatillo Salsa
Ingredients
Sweet Corn Chicken Enchiladas:
- 2 cups shredded rotisserie chicken
- 3 tablespoons avocado oil or olive oil
- 2 ears fresh corn
- 2 cups whole heirloom tomatoes (or cherry tomatoes)
- 1 large onion, quartered
- 1 large poblano pepper, seeds removed
- 2 cups shredded pepper jack cheese
- 10-12 medium or large flour tortillas
- ½ cup fresh cilantro + more for serving
- ½ teaspoon garlic powder
- salt and pepper to taste
- sour cream, avocado and cotija cheese for serving
Roasted Tomatillo Salsa:
- 1 lb. tomatillos, husked
- 1 onion, quartered
- 4 cloves, garlic
- 1 teaspoon salt, or to taste
- 2 teaspoons sugar
- 3 teaspoons cumin
- ¼ teaspoon cayenne
- ½ lime, juiced
Instructions
- Preheat oven to 425 degrees F.
- Dice the onions into quarters. Slice the poblano pepper in half and remove the seeds and stem. Husk the tomatillos and discard the leaves. On the first parchment lined baking sheet, add one onion, poblano, two ears of corn and two cups of the whole heirloom tomatoes. Toss the veggies in 1-2 tablespoons of oil.
- On the second parchment lined sheet pan, add the tomatillos and additional onion. Toss with remaining 1 tablespoon of oil. Using both oven racks roast the vegetables for 20-25 minutes, or until they are soft and have begun to char. Set aside to cool, about 5 minutes.
- Set aside the pan with the roasted tomatillos. Remove the corn to a seperate plate and using a sharp knife slice the corn off the cob. From the first pan, finely chop the onion, poblano and heirloom tomatoes. Season the chopped vegetables with salt and garlic powder. Add the corn, fresh cilantro, shredded rotisserie chicken and toss. Season to taste with additional salt and garlic, if needed. Prepare the tomatillo salsa.
For the tomatillo salsa:
- Add the whole tomatillos and onion to a blender or food processor. Add all the remaining ingredients for the salsa and blend on high until smooth. Adjust salt and seasonings if needed.
- Taking ½ cup of the roasted tomatillo salsa, toss the salsa with the sweet corn and chicken filling and add ½ cup of the shredded pepper jack cheese. Evenly spoon the chicken mixture down the center of each flour tortilla and roll, placing the tortillas seam side down into a 9×13 baking dish. Pour the remaining tomatillo salsa over the top of the enchiladas, top with the remaining cheese and bake in the oven at 425 F for 10-15 minutes, or until the cheese is melted and bubbly.
- Serve topped with cotija cheese, sour cream and avocado if desired. EAT!
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