Directions
- 1Start by combining the green enchilada sauce, mayo, sour cream, elote seasoning, and garlic powder in a bowl.
- 2Whisk the sauce mixture until smooth.
- 3In a separate bowl, combine the shredded rotisserie chicken, about three-quarters of a can of drained whole kernel corn, and about half of the Cheddar Jack blend cheese.
- 4Add about a cup of the prepared sauce to the chicken and corn mixture.
- 5Mix the filling until well combined.
- 6Pour enough of the sauce into a 9x13 baking dish to coat the bottom.
- 7Take a flour tortilla, add some of the filling to the middle, roll it over, and place it seam-side down in the sauce in the baking dish.
- 8Repeat with the remaining tortillas and filling; six fit perfectly in the dish.
- 9Take the rest of the sauce and pour it right over the top of the enchiladas.
- 10Use a spatula to spread the sauce evenly over the enchiladas.
- 11Sprinkle the remaining cheese over the enchiladas.
- 12Bake uncovered in an oven preheated to 400 degrees Fahrenheit for 20 minutes.
- 13Pull the dish out, sprinkle the rest of the corn over the top, and cook for another 10 minutes.
Ingredients
- 1 can can of 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 packet Cheddar Jack blend cheese
- flour tortillas
Equipment
bowlwhisk9x13 baking dishspatula
Tips
- Optionally chop up and add cilantro.
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