Street Corn Enchiladas
Directions
- 1Pour a can of green enchilada sauce into a bowl.
- 2Add about 1/4 cup of mayo to the bowl.
- 3Add an 8-ounce container of sour cream.
- 4Add a couple of tablespoons of elote seasoning.
- 5Add some garlic powder.
- 6Whisk the sauce mixture until combined.
- 7In a separate bowl, combine two cups of shredded rotisserie chicken.
- 8Add about three-quarters of a drained can of whole kernel corn to the chicken.
- 9Add about half of an 8-ounce package of Cheddar Jack Blend cheese to the chicken and corn.
- 10Add about a cup of the prepared sauce to the chicken, corn, and cheese mixture.
- 11Mix the filling ingredients together.
- 12Coat the bottom of a 9x13 baking dish with some of the remaining sauce.
- 13Spoon the chicken mixture into the middle of flour tortillas, roll them up, and place them seam-side down in the baking dish.
- 14Pour the rest of the sauce over the rolled enchiladas.
- 15Spread the sauce evenly over the enchiladas with a spatula.
- 16Sprinkle the remaining cheese over the enchiladas.
- 17Bake uncovered at 400 degrees Fahrenheit for 20 minutes.
- 18Pull out the dish, sprinkle the remaining corn over it, and cook for another 10 minutes.
- 19Serve and enjoy.
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
- 4 ounces Cheddar Jack Blend cheese
- Flour tortillas
Equipment
bowlwhisk9x13 baking dishspatula
Tips
- If you want to, chop up some cilantro and add it as well.
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