Street Corn Enchiladas
Elote Loco Street Corn Enchiladas! You'll grab one of these and go right back to for the rest of them.
Street Corn Enchiladas
PS Seasoning
6-Apr
40 minutes
20-25 minutes
Mexican
Poultry
Elote Loco Street Corn Enchiladas! You'll grab one of these and go right back to for the rest of them.
Ingredients
1 LB – Chicken Thighs
2 T – Elote Loco Street Corn Seasoning
½ - Onion, diced
1 – Green Pepper, diced
12 oz – Corn, frozen
2 C – Quesadilla Cheese, Shredded
12 – Flour Tortillas
1 – Lime
¼ C – Cilantro, chopped
½ C – Cotija Cheese crumbles
blank
½ C – Mayo
½ C – Sour Cream
1 T – Lime Juice
2 T – Elote Loco
Directions
- Mix the ingredients of the sacue together and set aside to develop flavor.
- Preheat oven to 350 degrees.
- Trim and season the chicken thighs generously with Elote Loco.
- Place on a sheet tray and into the oven to bake until they reach an internal temperature of 165 degrees.
- Cool the chicken completely.
- Saute the onion and pepper in 1 TB of cooking oil until the veggies are translucent. Set aside to cool.
- Thaw the corn while the chicken is being prepared.
- Chop the chicken into a ¼” dice.
- In a bowl, mix together the diced chicken, corn, sauteed veggies and 1 cup of shredded cheese until well combined.
- Scoop about 1/3 cup of the filling mix onto a flour tortilla and roll tightly.
- Place the filled tortillas in a baking dish.
- Once the dish is full, top the enchiladas with the remaining shredded cheese.
- Place in the oven to bake for 20-30 minutes until the cheese is melted and the enchiladas are heated through.
- Allow to rest for 10 minutes.
- Top the enchiladas with the prepared sauce, the juice from a lime, a sprinkle of Cotija cheese and chopped cilantro.
