Street Corn Inspired Chicken Enchiladas

Ingredients

• For the Filling:

  • Shredded chicken
  • Roasted corn
  • Green chiles
  • Cojita cheese
  • 1-2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper (optional, for heat)
  • Sea salt and black pepper, to taste

• For Assembling:

  • Corn tortillas (Siete Almond Flour Tortillas or your preferred brand)
  • Green enchilada sauce
  • Shredded Monterey Jack with Jalapeño Peppers cheese
  • Avocado oil mayo
  • Plain Greek yogurt
  • Lime, for garnish
  • Hot sauce, to taste

• For Topping:

  • Crumbled Cotija cheese
  • Diced red onion
  • Chopped cilantro

Instructions

1. Preheat Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare the Filling:

   • In a large bowl, mix together the shredded chicken, roasted corn, green chiles, and cojita cheese.
   • Season with chili powder, cumin, garlic powder, cayenne pepper (if using), sea salt, and black pepper. Adjust the seasoning to taste.

3. Warm Tortillas:

   • Heat the corn tortillas slightly to make them more pliable. You can do this in a dry skillet over medium heat for about 30 seconds on each side or in the microwave wrapped in a damp paper towel for 20-30 seconds.

4. Prepare the Baking Dish:

   • Spray the bottom of a casserole dish with avocado oil spray to prevent sticking.
   • Pour a layer of green enchilada sauce on the bottom of the dish, spreading it evenly.

5. Assemble the Enchiladas:

   • Place a portion of the filling onto each tortilla. Roll the tortillas tightly around the filling and place them seam-side down in the casserole dish.
   • Continue until all tortillas are filled and placed in the dish.

6. Top and Bake:

   • Pour additional green enchilada sauce over the top of the rolled tortillas, making sure they are well covered.
   • Sprinkle shredded Monterey Jack with Jalapeño Peppers cheese generously over the top.
   • Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.

7. Finish and Serve:

   • Remove from the oven and top with crumbled Cotija cheese, diced red onion, and chopped cilantro.
   • Serve warm with a side of avocado oil mayo mixed with plain Greek yogurt, a squeeze of lime, and hot sauce to taste.

Tips

• Make Ahead: You can prepare the enchiladas a day in advance, assembling them and refrigerating until ready to bake. Just add a few extra minutes to the baking time if baking from cold.
• Cheese Options: If you prefer a spicier kick, consider using a pepper jack cheese or adding extra jalapeños to the filling.
• Corn Tortillas: If you’re using regular corn tortillas, you may need to briefly fry them in a little oil to make them more pliable before filling.

Enjoy your delicious homemade enchiladas! They’re sure to be a hit with their flavorful filling and cheesy, saucy goodness.