Street Corn Enchiladas
Directions
- 1Combine green enchilada sauce, mayo, sour cream, elote seasoning, and garlic powder in a bowl to make the sauce.
- 2In another bowl, mix shredded rotisserie chicken, about three-quarters of a can of drained whole kernel corn, and half of the Cheddar Jack blend cheese.
- 3Add about a cup of the prepared sauce to the chicken mixture.
- 4Coat the bottom of a 9x13 baking dish with some of the sauce.
- 5Fill flour tortillas with the chicken mixture, roll them, and place them seam-side down in the baking dish.
- 6Pour the remaining sauce over the rolled enchiladas.
- 7Sprinkle the rest of the Cheddar Jack blend cheese over the top.
- 8Bake uncovered in an oven preheated to 400 degrees Fahrenheit for 20 minutes.
- 9Remove from oven and sprinkle the remaining corn over the enchiladas.
- 10Optionally, chop some cilantro and add it as well.
Ingredients
- 1 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, drained
- 8 ounce package Cheddar Jack blend cheese
- flour tortillas
- cilantro, chopped
Equipment
9x13 baking dishbowloven
Tips
- Use a can of green enchilada sauce for a shortcut.
- Rotisserie chicken makes preparation easier.
- Cook uncovered for 20 minutes.
- Sprinkle fresh corn and cilantro after baking for added freshness.
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