Elote Enchiladas
A flavorful roasted chicken with a creamy red enchilada sauce wrapped in golden blend tortillas and covered with cheese
Ingredients
- 18 Golden Blend Tortillas 8 inch
- 3 cups Cheddar Cheese shredded, divided
- 1 7oz can Diced Jalapenos
- 1 cup Mayonnaise
- 2 15oz can Sweet Corn drained
- 4 stalks Green onions chopped
For the Chicken
- 1½ lb Chicken Breast
- ½ cup Oil
- 2 tbsp Taco Seasoning see recipe below
- ¼ cup Lime Juice
For the Creamy Red Sauce
- 3 tbsp Taco Seasoning see recipe below
- 1 tbsp Corn Starch
- 2 cups Chicken Broth
- 1 cup Water
- 1 cup Sour Cream
Instructions
- Add all of the ingredients for the chicken to a gallon sized zippered bag. Mix everything together and let marinate, at least 30 minutes (up to overnight).
- Preheat oven to 375degF.
- On a baking rack over parchment paper covered baking sheet, add pieces of chicken. Place in oven for 20 minutes. Remove to a bowl to cool slightly. Then chop or shred into small pieces.
- In a bowl, combine chopped chicken, mayonnaise, diced jalapenos, one and a half cans of corn and half of cheese.
- Whisk together corn starch, taco seasoning and chicken broth in a sauce pan. Over medium heat, bring to a bubble. Whisk in water. Once thickened, whisk in sour cream. Reduce to low and let simmer 5 minutes before removing from heat.
- In a 13x9 baking dish, add a thin layer of sauce in the bottom. Fill each tortilla with a portion of chicken mixture.. Roll up top to bottom and place in baking dish.
- Pour remaining sauce over top of filled tortillas. Sprinkle remaining shredded cheese and green onions evenly over top. Cover with foil. Place in oven for 20 minutes. Remove foil and sprinkle with chopped green onions. Bake another 10 minutes. Let sit for 5 minutes before serving.
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