Street Corn Enchiladas

30 mins
Serves 6
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Directions

  1. 1Start by combining the green enchilada sauce, mayo, sour cream, elote seasoning, and garlic powder in a bowl.
  2. 2Start by combining the green enchilada sauce, mayo, sour cream, elote seasoning, and garlic powder in a bowl.
  3. 3Start by combining the green enchilada sauce, mayo, sour cream, elote seasoning, and garlic powder in a bowl.
  4. 4Whisk the sauce mixture until smooth.
  5. 5Whisk the sauce mixture until smooth.
  6. 6Whisk the sauce mixture until smooth.
  7. 7In 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.
  8. 8In 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.
  9. 9In 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.
  10. 10Add about a cup of the prepared sauce to the chicken and corn mixture.
  11. 11Add about a cup of the prepared sauce to the chicken and corn mixture.
  12. 12Add about a cup of the prepared sauce to the chicken and corn mixture.
  13. 13Mix the filling until well combined.
  14. 14Mix the filling until well combined.
  15. 15Mix the filling until well combined.
  16. 16Pour enough of the sauce into a 9x13 baking dish to coat the bottom.
  17. 17Pour enough of the sauce into a 9x13 baking dish to coat the bottom.
  18. 18Pour enough of the sauce into a 9x13 baking dish to coat the bottom.
  19. 19Take 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.
  20. 20Take 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.
  21. 21Take 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.
  22. 22Repeat with the remaining tortillas and filling; six fit perfectly in the dish.
  23. 23Repeat with the remaining tortillas and filling; six fit perfectly in the dish.
  24. 24Repeat with the remaining tortillas and filling; six fit perfectly in the dish.
  25. 25Take the rest of the sauce and pour it right over the top of the enchiladas.
  26. 26Take the rest of the sauce and pour it right over the top of the enchiladas.
  27. 27Take the rest of the sauce and pour it right over the top of the enchiladas.
  28. 28Use a spatula to spread the sauce evenly over the enchiladas.
  29. 29Use a spatula to spread the sauce evenly over the enchiladas.
  30. 30Use a spatula to spread the sauce evenly over the enchiladas.
  31. 31Sprinkle the remaining cheese over the enchiladas.
  32. 32Sprinkle the remaining cheese over the enchiladas.
  33. 33Sprinkle the remaining cheese over the enchiladas.
  34. 34Bake uncovered in an oven preheated to 400 degrees Fahrenheit for 20 minutes.
  35. 35Bake uncovered in an oven preheated to 400 degrees Fahrenheit for 20 minutes.
  36. 36Bake uncovered in an oven preheated to 400 degrees Fahrenheit for 20 minutes.
  37. 37Pull the dish out, sprinkle the rest of the corn over the top, and cook for another 10 minutes.
  38. 38Pull the dish out, sprinkle the rest of the corn over the top, and cook for another 10 minutes.
  39. 39Pull 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
  • 1 can can of green enchilada sauce
  • 1 can can of green enchilada sauce
  • 0.25 cup mayo
  • 0.25 cup mayo
  • 0.25 cup mayo
  • 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 packet Cheddar Jack blend cheese
  • 8 ounce packet Cheddar Jack blend cheese
  • 8 ounce packet Cheddar Jack blend cheese
  • flour tortillas
  • flour tortillas
  • flour tortillas

Equipment

bowlwhisk9x13 baking dishspatula

Tips

  • Optionally chop up and add cilantro.