Elote Enchiladas

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Enchiladas are a staple in my kitchen. I make them a few times a month and try to do them slightly differently each time. Much like tacos or pizza – you can get real variety by changing up the protein as well as the sauce used and the cheese types. For this recipe, I combined a roasted chicken with a creamy red sauce and the flavors of elote street corn. These Elote Enchiladas were so good – I had made extra to have for lunch the next day, and they didn’t survive the meal!

Elote street corn has really taken the food world by storm. Elote literally means corn cob in Spanish, so naturally, that’s the base of the dish. Traditionally, it is loaded with a creamy sauce based in mayonnaise and topped with cheese and peppers for a delicious bite. Now all sorts of things are getting the elote treatment and I’m so hear for it.

Substitutes and Variations:

I have used canned diced jalapeños for the filling on the recipe. You can go with fresh (just dice them pretty small). You can also bring down the heat by using green chilies instead. Though I will say the mayo does most of that already. You can also omit the sour cream from the sauce and just use traditional red enchilada sauce. Last, you can go for full flour or full corn tortillas if you can not find the Golden Blend version.

Suggestions for Sides:

Classic rice and beans are a great side for these enchiladas. You can go with a Cheesy Pinto Bean or a Slow Cooked Black Bean. For the rice you can do traditional Mexican rice or a simple cilantro lime rice. For the latter – just cook your rice as normal then add in lime juice and chopped cilantro while fork fluffing the rice at the end of the cook time.

Tools that may make this recipe easier:

Most often I use my trusty 13×9 glass baking dish to make these in. If you need quick and easy clean up you can use a disposible baking dish instead. You will also need a baking sheet with baking rack, a good chef knife, cutting board and aluminum foil.

Now Let’s Get Cookin’!