Street Corn Chicken Enchiladas
These Street Corn Chicken Enchiladas are packed with flavor and perfect to make for an easy weeknight dinner! Everyone will love these.
Ingredients
- 2 cupsshredded chicken (i used rotisserie chicken)
- 7corn tortillas (i used siete almond flour)
- 1 ½ cupsroasted corn
- ¾ cupshredded monterey jack with jalapeño peppers cheese
- 12 ozgreen enchilada sauce
- 3 tbspcilantro
- ¼ cupgreen chiles (or 1 jalapeño)
- ¼ cupcrumbled cotija cheese
- ½ cupavocado oil mayo
- 2 tbspplain greek yogurt
- 1lime, juiced
- ½ tbsphot sauce
- 1 tspchili powder
- 1 tspgarlic powder
- ½ tspcumin
- ½ tspsea salt
- black pepper
- for toppings
- ¼ cupred onion, finely diced
- 2 tbspcilantro
- 3 tbspcotija cheese
Directions
- 1
Preheat oven to 375 degrees.
- 2
In a large bowl, mix together ingredients for filling of enchiladas: shredded chicken, roasted corn, cilantro, green chiles and cotija cheese.
- 3
In a small bowl, mix together ingredients for creamy dressing like mayo, plain greek yogurt, hot sauce, lime juice, chili powder, garlic powder, sea salt and black pepper. Add this to filling and mix to combine.
- 4
In casserole dish, add 1/2 cup green enchilada sauce reserving the remaining sauce to top on the tortillas.
- 5
Heat up tortillas for 10-20 seconds until warm to roll up.
- 6
Add filling into tortilla and tightly roll. Continue to do for all tortillas. You should use up all the mixture when doing this.
- 7
Place remaining enchilada sauce on top. Sprinkle with shredded cheese.
- 8
Add to the oven to bake for 25 minutes.
- 9
Remove from the oven and top with addition shredded cotija cheese, cilantro and red onion.
- 10
Enjoy!