Serves 8
Directions
- 1In a bowl, mix together the green enchilada sauce, sour cream, mayo, garlic powder, elote seasoning, and chili powder. Combine 1 cup of this mixture with the shredded chicken and set the rest aside.
- 2Add 1 cup of the cheese and 3/4 of the corn to the chicken mixture and stir until combined.
- 3Drizzle olive oil onto the bottom of a casserole dish and spread a spoonful of the remaining enchilada sour cream mixture evenly onto the bottom.
- 4Warm the tortillas in the microwave for a few seconds to make them easier to work with. Evenly add the chicken mixture to the center of each of the 8 tortillas, roll them up, and place in the casserole dish seam side down.
- 5Pour the remaining enchilada sour cream mixture over the top and spread evenly. Sprinkle the leftover shredded cheese on top and bake in a 400 degree oven.
- 6Sprinkle the remaining corn and cotija cheese over the top and place back in the oven for a couple minutes.
- 7Garnish with Tajin or elote seasoning, cilantro, and lime wedges.
Ingredients
- 14 oz green enchilada sauce
- 3/4 cup sour cream
- 1/4 cup mayo
- 1/2 tbsp garlic powder
- 1/2 tbsp chili powder
- elote seasoning
- 2 cup cooked, shredded chicken
- 2 cup shredded mexican cheese
- 14 oz corn, drained
- olive oil
- 8 corn tortillas
- 1/2 cup crumbled cotija cheese
- cilantro (optional)
- lime wedges (optional)
- tajin (optional)
Equipment
bowlcasserole dishmicrowaveoven
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