Street Corn Chicken Enchiladas
Street corn chicken enchiladas have all the delicious flavors you love about street corn mixed with shredded chicken, wrapped in tortillas and covered in a creamy green chili sauce and melted cheese.
Ingredients
- 14 Oz Green Chili Enchilada Sauce
- ¾ Cup Sour Cream
- ¼ Cup Mayonnaise
- 2 Cups Shredded Rotisserie Chicken
- 1 Cup Cheddar Cheese, hand shredded
- 1 Cup Monterey Jack Cheese, hand shredded
- 14 Oz Can Corn, drained
- 2 Tbs Elote Seasoning
- 1 Tbs Chili Powder
- 1 Tbs Garlic Powder
- Salt and Pepper to taste
- 6-8 Flour or Corn Tortillas
- Parsley/ Cilantro, for garnish (optional)
- Tajin, for garnish (optional)
Instructions
- Preheat the oven to 400°
- In a small bowl, stir together the green enchilada sauce, sour cream, mayonnaise, garlic powder, elote seasoning and chili powder and set it aside.
- In a large bowl, add the chicken, ½ cup of the cheddar cheese, ½ cup of the monetary jack cheese, ¾ of the can of corn and 1 cup of the green enchilada sauce mixture. Lightly season with salt and pepper and stir everything together until evenly combined.
- Add ½ a cup of the sauce onto the bottom of a greased 9 x 13” baking dish.
- Warm the tortillas in the microwave for 10 seconds and evenly distribute the filling into the center of each one. Roll the tortillas closed and place them seam side down into the baking dish.
- Evenly pour the rest of the green chili enchilada sauce on top. Sprinkle the remaining cheese on top and place it into the center rack of the oven for 20 minutes.
- Add the remaining corn on top of the cheese layer and sprinkle with fresh parsley or cilantro (optional). Now, place it back into the oven for another 10 minutes.
- Finally, sprinkle with tajin, (optional) add lime wedges for garnish (optional), serve warm and enjoy.