Street Corn Enchiladas
Directions
- 1Start with a can of green enchilada sauce.
- 2Add about a quarter cup of mayonnaise.
- 3Add an 8 ounce container of sour cream.
- 4Add a couple of tablespoons of elote seasoning.
- 5Add some garlic powder.
- 6Whisk the mixture together.
- 7In another bowl, add a couple of cups of shredded rotisserie chicken.
- 8Add about 3/4 of a can of whole kernel corn, drained.
- 9Keep the rest of the corn for later.
- 10Add about half of an 8-ounce package of cheddar jack blend cheese.
- 11Add about a cup of the sauce you just made.
- 12Mix it well.
- 13Take a 9x13 baking dish.
- 14Add just enough of the sauce to coat the bottom.
- 15Take a flour tortilla and add some of the filling to the middle.
- 16Roll them over and put them seam side down in the sauce.
- 17Pour the rest of the sauce right over the top.
- 18Spread the sauce evenly.
- 19Take the rest of the cheese and sprinkle it over.
- 20Preheat your oven to 400 degrees Fahrenheit.
- 21Cook uncovered for 20 minutes.
- 22Pull it out and sprinkle over the rest of the corn. Then cook another 10 minutes.
- 23Serve and enjoy!
Ingredients
- 1 can green enchilada sauce
- 0.25 cup mayonnaise
- 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
Equipment
whiskbowl9x13 baking dishspatula
Tips
- If you want to chop up some cilantro and add that as well, go for it.
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