Mexican Street Corn Enchiladas
These Mexican Street Corn Enchiladas are creamy, zesty, and packed with bold flavor in every bite. They're gluten free and easily made dairy free (see above)!
Servings: 4 people
Ingredients
- 15 oz. Can of Corn
- 1 tsp. Chili Powder split
- ½ cup Ricotta Cheese or mayonnaise
- ½ cup Sour Cream
- 1 Lime juiced
- 2 cups Chicken Breasts shredded
- 6-7 medium Gluten Free Tortillas
- Enchilada Sauce
- 1 cup Shredded Cheese Taco, Mexican Blend, Pepper Jack etc.
Instructions
- In a large skillet over medium heat, add the avocado oil. Drain the can of corn and add it to the skillet with ½ tsp. of the chipotle powder and sauté until lightly charred. Stir frequently.
- Meanwhile create the sauce. Combine the mayo, sour cream, lime juice, salt, and the other ½ tsp. chipotle powder.
- Combine the corn, dressing, shredded chicken, and chopped cilantro.
- Take a medium casserole dish and spoon a thin layer of enchilada sauce into a casserole dish. Warm the tortillas to make them pliable if needed. Spoon the filling and half of the cheese into each tortilla, roll them up, and place seam-side down in a baking dish. Top with the remaining enchilada sauce and cheese.
- Bake at 350°F until everything is hot and the cheese is melted, about 20–25 minutes.
- Optional garnish: Finish with extra corn, red onion, avocado slices, cotija cheese, cilantro, and lime wedges.
