A delicious summer dinner recipe for Elote Chicken Enchiladas, inspired by Mexican street corn. This dish features shredded chicken mixed with a creamy enchilada sauce, corn, and cheese, rolled in tortillas and baked to perfection.
1. In a bowl mix together the green enchilada sauce, sour cream, mayo, garlic powder, elote seasoning, and chili powder. Combine 1 cup of this mixture with the shredded chicken and set the rest aside.
2. Add 1 cup of the cheese and 3/4 of the corn to the chicken mixture, stir until combined. (Set the remaining cheese and corn aside.)
3. Drizzle olive oil onto the bottom of a casserole dish, and spread a spoonful of the enchilada sour cream mixture evenly onto the bottom as well.
4. Warm the tortillas in the microwave for a few seconds to make them easier to work with. Evenly add the chicken mixture in the center of the 8 tortillas, roll them up and place in the casserole dish, seam side down.
5. Pour over the remaining enchilada sour cream mixture and spread evenly. Sprinkle the leftover shredded cheese on top, place in a 400 degree oven for 20 minutes.
6. Sprinkle the remaining corn and cotija cheese over top and place back in the oven for a couple minutes.
7. Garnish with Tajin or elote seasoning, cilantro, and lime wedges!
