Street Corn Enchiladas

30 mins
Serves 6
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Directions

  1. 1Add a can of green enchilada sauce into a bowl.
  2. 2Add a can of green enchilada sauce into a bowl.
  3. 3Add a can of green enchilada sauce into a bowl.
  4. 4Add about a quarter cup of mayonnaise to the bowl.
  5. 5Add about a quarter cup of mayonnaise to the bowl.
  6. 6Add about a quarter cup of mayonnaise to the bowl.
  7. 7Add an 8-ounce container of sour cream.
  8. 8Add an 8-ounce container of sour cream.
  9. 9Add an 8-ounce container of sour cream.
  10. 10Add a couple of tablespoons of Elote seasoning.
  11. 11Add a couple of tablespoons of Elote seasoning.
  12. 12Add a couple of tablespoons of Elote seasoning.
  13. 13Add some garlic powder.
  14. 14Add some garlic powder.
  15. 15Add some garlic powder.
  16. 16Whisk all ingredients in the bowl until well combined.
  17. 17Whisk all ingredients in the bowl until well combined.
  18. 18Whisk all ingredients in the bowl until well combined.
  19. 19In a separate mixing bowl, add a couple cups of shredded rotisserie chicken.
  20. 20In a separate mixing bowl, add a couple cups of shredded rotisserie chicken.
  21. 21In a separate mixing bowl, add a couple cups of shredded rotisserie chicken.
  22. 22Add about three-quarters of a can of drained whole kernel corn to the chicken, saving the rest.
  23. 23Add about three-quarters of a can of drained whole kernel corn to the chicken, saving the rest.
  24. 24Add about three-quarters of a can of drained whole kernel corn to the chicken, saving the rest.
  25. 25Add about half of an 8-ounce package of cheddar jack blend cheese to the chicken and corn.
  26. 26Add about half of an 8-ounce package of cheddar jack blend cheese to the chicken and corn.
  27. 27Add about half of an 8-ounce package of cheddar jack blend cheese to the chicken and corn.
  28. 28Add about a cup of the prepared sauce to the chicken mixture.
  29. 29Add about a cup of the prepared sauce to the chicken mixture.
  30. 30Add about a cup of the prepared sauce to the chicken mixture.
  31. 31Mix the chicken, corn, cheese, and sauce thoroughly.
  32. 32Mix the chicken, corn, cheese, and sauce thoroughly.
  33. 33Mix the chicken, corn, cheese, and sauce thoroughly.
  34. 34In a 9x13 baking dish, add just enough of the sauce to coat the bottom.
  35. 35In a 9x13 baking dish, add just enough of the sauce to coat the bottom.
  36. 36In a 9x13 baking dish, add just enough of the sauce to coat the bottom.
  37. 37Take a flour tortilla and add some of the chicken filling to the middle.
  38. 38Take a flour tortilla and add some of the chicken filling to the middle.
  39. 39Take a flour tortilla and add some of the chicken filling to the middle.
  40. 40Roll the tortilla over and place it seam-side down in the sauce in the baking dish.
  41. 41Roll the tortilla over and place it seam-side down in the sauce in the baking dish.
  42. 42Roll the tortilla over and place it seam-side down in the sauce in the baking dish.
  43. 43Repeat for all six tortillas.
  44. 44Repeat for all six tortillas.
  45. 45Repeat for all six tortillas.
  46. 46Pour the rest of the sauce over the top of the rolled tortillas in the baking dish.
  47. 47Pour the rest of the sauce over the top of the rolled tortillas in the baking dish.
  48. 48Pour the rest of the sauce over the top of the rolled tortillas in the baking dish.
  49. 49Spread the sauce evenly over the tortillas.
  50. 50Spread the sauce evenly over the tortillas.
  51. 51Spread the sauce evenly over the tortillas.
  52. 52Sprinkle the rest of the cheese over the top of the dish.
  53. 53Sprinkle the rest of the cheese over the top of the dish.
  54. 54Sprinkle the rest of the cheese over the top of the dish.
  55. 55Bake uncovered in an oven at 400 degrees for 20 minutes.
  56. 56Bake uncovered in an oven at 400 degrees for 20 minutes.
  57. 57Bake uncovered in an oven at 400 degrees for 20 minutes.
  58. 58Pull the dish out of the oven and sprinkle over the rest of the corn.
  59. 59Pull the dish out of the oven and sprinkle over the rest of the corn.
  60. 60Pull the dish out of the oven and sprinkle over the rest of the corn.
  61. 61Cook for another 10 minutes.
  62. 62Cook for another 10 minutes.
  63. 63Cook for another 10 minutes.

Ingredients

  • 1 can Green enchilada sauce
  • 1 can Green enchilada sauce
  • 1 can Green enchilada sauce
  • 0.25 cup Mayonnaise
  • 0.25 cup Mayonnaise
  • 0.25 cup Mayonnaise
  • 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
  • 6 Flour tortillas
  • 6 Flour tortillas
  • 6 Flour tortillas
  • Cilantro
  • Cilantro
  • Cilantro

Equipment

BowlWhiskMeasuring cupMixing bowlSpatula9x13 baking dishOven

Tips

  • If you want to chop up some cilantro and add that as well, go for it.