Keto Chicken Recipe: STREET CORN CHICKEN ENCHILADAS

Keto Chicken Recipe: STREET CORN CHICKEN ENCHILADAS
This keto-friendly recipe combines great taste with nutritional value. Perfect for meal prep or a quick weeknight dinner.

20 minutes | 53 minutes | Servings: 8 | 218 kcal per serving

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This Keto Chicken Recipe: STREET CORN CHICKEN ENCHILADAS is the ultimate keto-friendly recipe that proves low-carb eating can be absolutely delicious! Perfect for anyone following a ketogenic lifestyle, this dish delivers all the flavor without the carbs.

This viral TikTok recipe has taken the internet by storm. The combination of flavors is absolutely addictive, simple enough for beginners yet impressive for experienced cooks.

Perfect for high protein meal prep, this dish keeps well and tastes even better the next day. Whether following a specific diet or eating healthier, this makes it easy and delicious.

Ingredients

Ingredients

14 Oz Green Chili Enchilada Sauce
3⁄4 Cup Sour Cream
1⁄4 Cup Mayonnaise
2 Cups Shredded Rotisserie Chicken
1 Cup Cheddar Cheese, hand shredded
1 Cup Monterey Jack Cheese, hand shredded
14 Oz Can Corn, drained
2 Tbs Elote Seasoning
1 Tbs Chili Powder
1 Tbs Garlic Powder
Salt and Pepper to taste
6-8 Flour or Corn Tortillas
Parsley/ Cilantro, for garnish (optional)
Tajin, for garnish (optional)

Instructions

Step 1

Preheat the oven to 400° In a small bowl, stir together the green enchilada sauce, sour cream, mayonnaise, garlic powder, elote seasoning and chili powder and set it aside.

Step 2

In a large bowl, add the chicken, 1⁄2 cup of the cheddar cheese, 1⁄2 cup of the monetary jack cheese, 3⁄4 of the can of corn and 1 cup of the green enchilada sauce mixture.

Step 3

Lightly season with salt and pepper and stir everything together until evenly combined.

Step 4

Add 1⁄2 a cup of the sauce onto the bottom of a greased 9 x 13” baking dish.

Step 5

Warm the tortillas in the microwave for 10 seconds and evenly distribute the filling into the center of each one.

Step 6

Roll the tortillas closed and place them seam side down into the baking dish.

Step 7

Evenly pour the rest of the green chili enchilada sauce on top.

Step 8

Sprinkle the remaining cheese on top and place it into the center rack of the oven for 20 minutes.

Step 9

Add the remaining corn on top of the cheese layer and sprinkle with fresh parsley or cilantro (optional).

Step 10

Now, place it back into the oven for another 10 minutes.

Step 11

Finally, sprinkle with tajin, (optional) add lime wedges for garnish (optional), serve warm and enjoy.
Pro Tip

Pro Tip

For best results, use fresh, high-quality ingredients. Store leftovers in the refrigerator for up to 3 days.

Expert Tips

Preparation is Key

Before you start cooking, make sure all your ingredients are prepped and ready to go. This makes the cooking process much smoother and helps you avoid any last-minute scrambling.

Quality Matters

Using fresh, high-quality ingredients makes a noticeable difference in the final dish. Don’t skip on this step – your taste buds will thank you!

Temperature Control

Pay attention to cooking temperatures and times. Every oven and stovetop is different, so use your judgment and adjust as needed.

Make It Your Own

Feel free to customize this recipe to suit your preferences. Add extra spices, swap ingredients, or adjust portion sizes – cooking is all about creativity!

Storage and Leftovers

This dish stores well in the refrigerator for up to 3-4 days. Reheat gently to maintain the best texture and flavor. You can also freeze portions for quick meals later.