Street Corn Enchiladas
Directions
- 1Start by adding a can of green enchilada sauce to a bowl.
- 2Add about a quarter cup of mayo.
- 3Add an 8-ounce container of sour cream.
- 4Add a couple of tablespoons of elote seasoning.
- 5Add some garlic powder.
- 6Whisk to combine.
- 7In another bowl, add a couple of cups of shredded rotisserie chicken.
- 8Add about three-quarters of a can of drained whole kernel corn.
- 9Add about half of an 8-ounce package of cheddar jack blend cheese.
- 10Add about a cup of the sauce previously made.
- 11Mix it all together.
- 12Add just enough of the sauce to coat the bottom of a 9x13 baking dish.
- 13Add some filling to the middle of the flour tortillas.
- 14Roll them over and put them seam side down in the sauce in the baking dish.
- 15Take the rest of the sauce and pour it right over the top of the enchiladas.
- 16Spread the sauce evenly over the enchiladas.
- 17Take the rest of the cheese and sprinkle it over the top.
- 18Cook uncovered at 400 degrees for 20 minutes.
- 19Pull it out and sprinkle over the rest of the corn, then cook another 10 minutes.
Ingredients
- 1 can green enchilada sauce
- 0.25 cup mayo
- 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
Equipment
bowlwhisk9x13 baking dishspatula
Tips
- Add cilantro if desired.
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