Tender grilled chicken enveloped in warm tortillas, drizzled with a creamy enchilada sauce, topped with fresh roasted corn, and finished off with a sprinkle of cheese.
Ingredients
Scale:
2 cups grilled chicken, shredded
8 medium tortillas (flour or corn)
1 cup Mexican street corn (roasted, cut off the cob)
2 cups creamy enchilada sauce
1 ½ cups cheese (cheddar or Mexican blend), shredded
¼ cup cilantro, chopped
⅓ cup green onions, sliced
1 tablespoon olive oil
Salt and pepper to taste
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the shredded grilled chicken, roasted corn, half of the enchilada sauce, and half of the shredded cheese. Mix well until evenly incorporated.
Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable. This will make them easier to roll.
Fill each tortilla with about ⅓ cup of the chicken mixture. Roll them up tightly and place them seam-side down in a greased 9x13 inch baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them evenly. Sprinkle the remaining cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Once done, remove from the oven and let cool for a few minutes. Sprinkle with chopped cilantro and sliced green onions before serving.
