Street Corn Enchiladas
Directions
- 1Add a can of green enchilada sauce into a bowl.
- 2Add about a quarter cup of mayonnaise to the bowl.
- 3Add an 8-ounce container of sour cream.
- 4Add a couple of tablespoons of Elote seasoning.
- 5Add some garlic powder.
- 6Whisk all ingredients in the bowl until well combined.
- 7In a separate mixing bowl, add a couple cups of shredded rotisserie chicken.
- 8Add about three-quarters of a can of drained whole kernel corn to the chicken, saving the rest.
- 9Add about half of an 8-ounce package of cheddar jack blend cheese to the chicken and corn.
- 10Add about a cup of the prepared sauce to the chicken mixture.
- 11Mix the chicken, corn, cheese, and sauce thoroughly.
- 12In a 9x13 baking dish, add just enough of the sauce to coat the bottom.
- 13Take a flour tortilla and add some of the chicken filling to the middle.
- 14Roll the tortilla over and place it seam-side down in the sauce in the baking dish.
- 15Repeat for all six tortillas.
- 16Pour the rest of the sauce over the top of the rolled tortillas in the baking dish.
- 17Spread the sauce evenly over the tortillas.
- 18Sprinkle the rest of the cheese over the top of the dish.
- 19Bake uncovered in an oven at 400 degrees for 20 minutes.
- 20Pull the dish out of the oven and sprinkle over the rest of the corn.
- 21Cook for another 10 minutes.
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
- 6 Flour tortillas
- Cilantro
Equipment
BowlWhiskMeasuring cupMixing bowlSpatula9x13 baking dishOven
Tips
- If you want to chop up some cilantro and add that as well, go for it.
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