# Street Corn Enchiladas

An easy shortcut recipe to help you get dinner on the table for back-to-school season.

- Servings: 6 servings
- Total time: 30 min
- Cuisine: Mexican
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- bowl
- whisk
- 9x13 baking dish
- spatula

## Tips

- Add cilantro if desired.

## Source

- Original video: https://www.tiktok.com/t/ZP8kw4D7c/
- Recipe page: https://www.cliprecipe.com/recipe/ccd7b6e8-41d7-40a1-93a0-aafdcb128b6b
- Extracted: 2025-08-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt