Mexican Street Corn Chicken Enchiladas

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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