Elote Enchiladas

Elote Enchiladas

25 mins
Serves 6
Serves

Directions

  1. 1.

    If cooking chicken, season with salt, pepper, and garlic powder; cook, then shred. Otherwise, use rotisserie chicken.

  2. 2.

    Roast corn and jalapeno in oil.

  3. 3.

    In a bowl, mix mayonnaise, yogurt, lime juice, chili powder, cumin, salt, and hot sauce.

  4. 4.

    Add corn mixture to the bowl and stir; set aside a few scoops for topping.

  5. 5.

    Add shredded chicken to the bowl and stir.

  6. 6.

    Warm tortillas.

  7. 7.

    Add filling to tortillas and roll them up.

  8. 8.

    In an oven-safe pan, add a thin layer of green enchilada sauce.

  9. 9.

    Place rolled enchiladas in the pan, top with more sauce and shredded Monterey Jack cheese.

  10. 10.

    Bake at 375°F for 25 minutes.

  11. 11.

    Top with corn mixture and Cotija cheese.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

  8. 8.

  9. 9.

  10. 10.

  11. 11.

Ingredients

  • 2 cups cooked chicken
  • 6 tortillas
  • 1.5 cups shredded Monterey Jack cheese
  • 1 jalapeno
  • 8 oz green enchilada sauce
  • Cotija cheese
  • 0.8 cups avocado oil
  • mayonnaise
  • 2 tbsp plain yogurt
  • 0.5 lime
  • 1 tbsp hot sauce
  • 1 tbsp chili powder
  • 0.8 tsp cumin
  • 0.5 tsp salt
  • corn

Equipment

frying pan bowl spoon

Tips

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