Mexican Street Corn Chicken Enchiladas

• servings: 8 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 14 oz can red or green enchilada sauce

3/4 cup sour cream

1/4 cup mayo

1/2 Tbsp garlic powder

1/2 Tbsp chili powder

Tajin seasoning (optional)

2 cups cooked, shredded chicken

2 cups shredded cheese of choice (I used Mexican bland)

1 14 oz can corn (drained)

olive oil

8 corn tortillas

1/2 cup crumbled cotija cheese

Optional: more chili powder, cilantro, lime wedges

Directions

In a bowl, mix together the green enchilada sauce, sour cream, mayo, garlic powder, and chili powder (and Tajin if using). Combine 1 cup of this mixture with the shredded chicken and set the rest aside.

Add 1 cup of the cheese and most of the corn to the chicken mixture, stir until evenly mixed. Set the remaining cheese and corn aside.

Brush the bottom of a casserole dish with some olive oil, and spread just a spoonful of the enchilada sour cream mixture and spread it evenly.

Warm the tortillas in the microwave for a few seconds, this makes them more pliable and easier to roll. Evenly distribute the chicken mixture in the center of the 8 tortillas, roll them up and place in the casserole dish, seam side down.Note: If you have extra filling place it around the sides of the enchiladas in the casserole dish.

Pour the remaining enchilada sour cream mixture over top and spread evenly. Sprinkle the remaining shredded cheese over top, place in a 400 degree oven for 20 minutes.

Sprinkle the remaining corn and cotija cheese over top and place back in the oven for 2 minutes.

Garnish with more chili powder, cilantro, and lime wedges if desired.

Nutrition

• Calories: 297 kcal