Mexican street corn chicken enchiladas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl mixed together the green enchilada sauce, sour cream, Mayo, garlic powder, tajin and chili powder. Combine 1 cup of this mixture with the shredded chicken and set 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 the 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 eight tortillas. Roll them up and place them in the casserole dish seam side down. 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 the top and spread evenly. Sprinkle the remaining shredded cheese over the top. Place in a 400° oven for 20 minutes

Step 6

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

Step 7

Garnish with additional chili powder, cilantro and lime wedges or lime juice