Street Corn Enchiladas
Directions
- 1Start by pouring one can of green enchilada sauce into a bowl.
- 2Add about a quarter cup of mayonnaise.
- 3Add an 8-ounce container of sour cream.
- 4Add a couple of tablespoons of elote seasoning.
- 5Add some garlic powder.
- 6Whisk until everything is well combined.
- 7In another bowl, add two cups of shredded rotisserie chicken.
- 8Add about three-quarters of a can of whole kernel corn drained.
- 9Add about half of an 8-ounce package of Cheddar Jack blend cheese.
- 10Add about a cup of the sauce previously made.
- 11Mix until everything is well combined.
- 12Get a 9x13 baking dish.
- 13Add just enough of the sauce to coat the bottom.
- 14Take some flour tortillas.
- 15Add some of the filling to the middle of the tortillas.
- 16Roll them over.
- 17Place them seam side down in the sauce in the baking dish.
- 18Pour the rest of the sauce over the top of the tortillas.
- 19Spread the sauce evenly over the top using a spatula.
- 20Sprinkle the rest of the cheese over the top.
- 21Cook uncovered in the oven at 400°F for 20 minutes.
- 22Pull it out and sprinkle the rest of the corn over the top.
- 23Cook 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
- 0.5 8 ounce package Cheddar Jack blend cheese
- flour tortillas
Equipment
bowlwhisk9x13 baking dishspatulafork
Tips
- Optionally chop up some cilantro and add it.
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