Street Corn Enchiladas
Directions
- 1Add green enchilada sauce to a bowl.
- 2Add about 1/4 cup mayo to the sauce.
- 3Add an 8-ounce container of sour cream to the sauce.
- 4Add a couple of tablespoons of elote seasoning to the sauce.
- 5Add some garlic powder to the sauce.
- 6Whisk the sauce ingredients together until well combined.
- 7Add about three quarters of a can of drained whole kernel corn to the shredded rotisserie chicken.
- 8Add about half of the 8-ounce package of Cheddar Jack Blend cheese to the chicken and corn mixture.
- 9Add about a cup of the prepared sauce to the chicken, corn, and cheese mixture.
- 10Mix the filling ingredients together until well combined.
- 11Add just enough of the sauce to coat the bottom of a 9x13 baking dish.
- 12Place some of the filling into the middle of each flour tortilla.
- 13Roll the tortillas over and place them seam side down in the baking dish.
- 14Pour the remaining sauce right over the top of the enchiladas.
- 15Spread the sauce evenly over the enchiladas using a spatula.
- 16Take the rest of the cheese and sprinkle it over the enchiladas.
- 17Bake uncovered in an oven preheated to 400 degrees Fahrenheit for 20 minutes.
- 18Pull the enchiladas out after 20 minutes and sprinkle over the rest of the corn.
- 19Cook for another 10 minutes after adding the corn.
Ingredients
- can green enchilada sauce
- 0.25 cup mayo
- 8 ounce container sour cream
- 2 tablespoons elote seasoning
- garlic powder
- 2 cups shredded rotisserie chicken
- 0.75 can whole kernel corn
- 8 ounce package Cheddar Jack Blend cheese
- flour tortillas
Equipment
bowlwhisk9x13 baking dishspatulaplatefork
Tips
- Add chopped cilantro as a topping if desired.
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