Elote Chicken Enchiladas

Delicious and easy Elote Chicken Enchiladas made with rotisserie chicken, corn, and a mix of flavorful spices. Topped with green enchilada sauce and melted cheese, these enchiladas are a perfect weeknight dinner.

By @lizamarie_fit

Original recipe source

Cook time: 30 minutes

Servings: 3

Ingredients

• 1 10 oz can green enchilada sauce
• 1 cup frozen corn
• 2 cups shredded rotisserie chicken
• 1 tbsp light mayo
• 0.5 cup plain Greek yogurt
• 1 lime lime juice
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbsp elote seasoning
• 1 handful fresh cilantro
• 0.625 cup part skim mozzarella cheese
• 6 pieces hero tortillas
• 1 10 oz can green enchilada sauce
• 0.625 cup part skim mozzarella cheese
• 0.25 cup cotija cheese
• 1 tbsp elote seasoning
• 0.5 lime lime juice
• 1 handful fresh cilantro

Instructions

1. Preheat the oven to 375°F (190°C).
2. Lightly coat a baking dish with a little enchilada sauce to keep the tortillas from sticking.
3. In a large bowl, combine 1 cup thawed frozen corn, 2 cups shredded rotisserie chicken, 1 tbsp light mayo, 1/2 cup plain Greek yogurt, and the juice of 1 lime.
4. Add 1 tsp each of chili powder, smoked paprika, garlic powder, salt, 1 tbsp Trader Joe's elote seasoning, and a handful of chopped fresh cilantro to the bowl. Mix well.
5. Add half of the 1 1/4 cups part skim mozzarella cheese to the mixture and stir to combine.
6. Fill each of the 6 hero tortillas with the elote chicken mixture. Roll them up tightly, and place seam-side down in the prepared baking dish.
7. Pour the remaining green enchilada sauce over the rolled tortillas.
8. Sprinkle the remaining mozzarella cheese and 1/4 cup crumbled cotija cheese over the top. Add more elote seasoning if desired.
9. Bake the enchiladas in the preheated oven for 25–30 minutes, until bubbly, melty, and lightly golden.
10. Top with a squeeze of fresh lime juice and a garnish of fresh cilantro. Serve immediately.