These creamy, ultra-comforting enchiladas turn into a quick and easy weeknight dinner with the help of deeply flavored pre-made mole. TLP editors recommend using Authentic Mole Poblano from the South Carolina company Sobremesa. Inspired by company founder and chef Mark Ciaburri’s study of Yucatan cuisine, the peppery, gently spiced mole acts as a blanket that helps the enchiladas soften as they bake.
Don't skimp on the cotija and homemade street corn topping for an extra cheesy finish with pops of sweetness from the corn.
In a medium saucepan over medium heat, heat oil until shimmering, then saute shallot with red pepper and corn kernels until softened. Season with southwest spice and stir to combine. Remove pan from heat and transfer mixture to a mixing bowl. Let cool slightly, then fold in lime juice, mayonnaise, sour cream, cotija cheese, and cilantro. Season with salt and pepper to taste.
Enchiladas
Preheat oven to 350 degrees. Spray a rectangular baking dish with cooking spray. Spread rice over bottom of pan.
Combine chicken with edam cheese and salsa and season with southwest seasoning, salt, and pepper. Lay tortillas out on a flat surface and evenly distribute chicken-cheese mixture over each tortilla. Roll each tortilla and place in dish over rice, keeping the seam side down.
Pour enchilada sauce generously over tortillas, then spread Mexican street corn over sauce. Sprinkle with cotija cheese and bake for 20 minutes. Turn on broiler for the last 1 to 2 minutes to brown the cheese a bit.
