Elote Chicken Enchiladas

Elote Chicken Enchiladas

Course: Dinner

Ingredients:

For the Chicken Filling:

• 2 cups cooked chicken, shredded (rotisserie chicken works well)

• 2 cups cooked corn kernels (fresh, frozen, or canned)

• 2 tablespoons butter

• 1/2 cup finely chopped red onion

• 1 jalapeno, deseeded and diced

• 2 cloves garlic, minced

• 1/2 cup chopped fresh cilantro

• 1/4 cup mayonnaise

• 2 tablespoons sour cream

• 1 tablespoon Grated Sierra® Brand Cotija Cheese from V&V Supremo®

• 1 tablespoon freshly squeezed lime juice

• 2 teaspoon Paprika

• 1 teaspoon Cumin

• 1 teaspoon Chipotle powder

• 1 teaspoon Chili powder

• Salt and black pepper to taste

For Assembling and Baking:

• 6-8 flour tortillas

• 2 cups salsa verde, store bought or homemade

• 2 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V Supremo®

• Lime wedges, for serving

• Chopped fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 375°F.

2. In a skillet, heat 2 tablespoons butter over medium heat.

3. Add the corn kernels and roast until corn is charred, about 15-20 minutes then remove from heat.

4. In a large bowl, combine shredded chicken, charred corn, red onion, jalapeño, garlic, cilantro, mayonnaise, sour cream, Grated Sierra® Brand Cotija Cheese from V&V Supremo®, lime juice, paprika, cumin, chipotle powder, chili powder, salt and pepper. Mix well to combine.

5. Prepare a 9”x11” baking dish by spooning a thin layer of salsa verde on the bottom.

6. Take a tortilla and place a portion of the chicken and corn filling in the center. Roll it up tightly and place it seam side down in a baking dish. Repeat this process for all the tortillas, lining them up snugly in the baking dish.

7. Pour the remaining salsa verde evenly over the rolled tortillas.

8. Sprinkle the Shredded Chihuahua® Brand Quesadilla Cheese from V&V Supremo® on top.

9. Bake in the preheated oven for about 15-20 minutes, or until the enchiladas are heated through, and the cheese is melted and bubbly.

10. Remove the enchiladas from the oven. Garnish with chopped fresh cilantro.

11. Serve your Elote Corn and Chicken Enchiladas with lime wedges on the side for squeezing over the top.