Ingredients
The following ingredients have 4 Servings
- 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
- 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
Instruction
- In a bowl, mix together the green enchilada sauce, sour cream, mayo, garlic powder, and chili powder. 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.