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Street Corn Chicken Enchilada Bake

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A delicious fusion of Mexican street corn and chicken enchiladas baked into a cheesy, flavorful casserole.

Ingredients

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For the Crust:

  • 2 cups cooked shredded chicken
  • 1 can (15 oz) enchilada sauce
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup cotija cheese, crumbled
  • 1 can (15 oz) corn kernels, drained
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 8 corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, mix shredded chicken, enchilada sauce, sour cream, mayonnaise, cotija cheese, corn, chili powder, garlic powder, and smoked paprika.
  3. Layer half of the tortillas in a greased 9×13-inch baking dish. Spread half of the chicken mixture over the tortillas. Repeat layers.
  4. Top with shredded Monterey Jack cheese. Bake for 25-30 minutes until bubbly and golden.
  5. Garnish with chopped cilantro and serve with lime wedges.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/street-corn-chicken-enchilada-bake/

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