Chicken Enchiladas
Rated 5.0 stars by 1 users
Category
Casseroles, Mexican
Cuisine
Dinner
Author:
Recipe by Gayo Azul and Jen & Jamey’s Virtual Cooking Classes
Servings
4
This quick and comforting chicken enchiladas makes an easy weeknight with the help of Sobremesa Authentic Mole Poblano.
Ingredients
-
4 cups cooked yellow rice
-
¾ cup pulled rotisserie chicken
-
12 ounces Gayo Azul edam cheese, shredded
-
¼ cup salsa
-
2 teaspoons southwest seasoning
-
Salt and pepper to taste
-
10 corn tortillas
-
16 ounces enchilada sauce
-
4 ounces Gayo Azul cotija cheese, crumbled
-
Mexican street corn (recipe follows)
Mexican Street Corn
-
1 tablespoon olive oil
-
1 shallot, diced
-
2 ears corn
-
½ red pepper, diced
-
1 teaspoon southwest seasoning
-
1 tablespoon lime juice, plus more to taste
-
1 tablespoon mayonnaise
-
1 tablespoon sour cream
-
¼ cup Gayo Azul cotija cheese, crumbled
-
1 small bunch cilantro leaves, chopped
-
Salt and pepper to taste
Directions
Mexican Street 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.
