1Combine green enchilada sauce, mayo, sour cream, elote seasoning, and garlic powder in a bowl to make the sauce.
2Combine green enchilada sauce, mayo, sour cream, elote seasoning, and garlic powder in a bowl to make the sauce.
3Combine green enchilada sauce, mayo, sour cream, elote seasoning, and garlic powder in a bowl to make the sauce.
4In 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.
5In 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.
6In 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.
7Add about a cup of the prepared sauce to the chicken mixture.
8Add about a cup of the prepared sauce to the chicken mixture.
9Add about a cup of the prepared sauce to the chicken mixture.
10Coat the bottom of a 9x13 baking dish with some of the sauce.
11Coat the bottom of a 9x13 baking dish with some of the sauce.
12Coat the bottom of a 9x13 baking dish with some of the sauce.
13Fill flour tortillas with the chicken mixture, roll them, and place them seam-side down in the baking dish.
14Fill flour tortillas with the chicken mixture, roll them, and place them seam-side down in the baking dish.
15Fill flour tortillas with the chicken mixture, roll them, and place them seam-side down in the baking dish.
16Pour the remaining sauce over the rolled enchiladas.
17Pour the remaining sauce over the rolled enchiladas.
18Pour the remaining sauce over the rolled enchiladas.
19Sprinkle the rest of the Cheddar Jack blend cheese over the top.
20Sprinkle the rest of the Cheddar Jack blend cheese over the top.
21Sprinkle the rest of the Cheddar Jack blend cheese over the top.
22Bake uncovered in an oven preheated to 400 degrees Fahrenheit for 20 minutes.
23Bake uncovered in an oven preheated to 400 degrees Fahrenheit for 20 minutes.
24Bake uncovered in an oven preheated to 400 degrees Fahrenheit for 20 minutes.
25Remove from oven and sprinkle the remaining corn over the enchiladas.
26Remove from oven and sprinkle the remaining corn over the enchiladas.
27Remove from oven and sprinkle the remaining corn over the enchiladas.
28Optionally, chop some cilantro and add it as well.
29Optionally, chop some cilantro and add it as well.
30Optionally, chop some cilantro and add it as well.
Ingredients
1 can green enchilada sauce
1 can green enchilada sauce
1 can green enchilada sauce
0.25 cup mayo
0.25 cup mayo
0.25 cup mayo
8 ounce container sour cream
8 ounce container sour cream
8 ounce container sour cream
2 tablespoons elote seasoning
2 tablespoons elote seasoning
2 tablespoons elote seasoning
garlic powder
garlic powder
garlic powder
2 cups shredded rotisserie chicken
2 cups shredded rotisserie chicken
2 cups shredded rotisserie chicken
0.75 can whole kernel corn, drained
0.75 can whole kernel corn, drained
0.75 can whole kernel corn, drained
8 ounce package Cheddar Jack blend cheese
8 ounce package Cheddar Jack blend cheese
8 ounce package Cheddar Jack blend cheese
flour tortillas
flour tortillas
flour tortillas
cilantro, chopped
cilantro, chopped
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.