Street Corn Chicken Enchiladas
Directions
- 1In a small bowl, mix together green enchilada sauce, sour cream, and mayonnaise.
- 2Season the sauce with salt, pepper, garlic powder, chili powder, and Elote seasoning.
- 3Stir everything together until it's nice and evenly combined.
- 4In a separate bowl, shred one rotisserie chicken.
- 5Add shredded cheese, a couple of scoops of the prepared sauce, and some canned corn to the chicken.
- 6Mix everything together.
- 7Take the filling and divide it evenly between about 6 to 8 tortillas.
- 8Roll up the tortillas and place them down into a baking dish that has been lined with some of the enchilada sauce.
- 9Spread any leftover sauce evenly on top of the rolled enchiladas.
- 10Sprinkle with some more cheese.
- 11Pop it into the oven for about 20 minutes.
- 12Add some parsley or cilantro to the top and a little bit more corn.
- 13Put it back into the oven for another 10 minutes.
- 14Garnish with lime wedges and a little bit of Tajín.
Ingredients
- green enchilada sauce
- sour cream
- mayonnaise
- salt
- pepper
- garlic powder
- chili powder
- Elote seasoning
- 1 whole rotisserie chicken
- shredded cheese
- canned corn
- 6 to 8 tortillas
- parsley or cilantro
- lime wedges
- Tajín
Equipment
small bowlspoonbaking dishoven
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