Street Corn Chicken Enchiladas

Ingredients:

• 1 pound chicken breast tenders
• 14 ounce can green enchilada sauce
• 1 cup sour cream
• 1 cup mayo (I prefer Hellman's)
• 1/2 tablespoon garlic powder
• 1/2 tablespoon chili powder
• 1/2 tablespoon Trader Joe's Everything But The Elote Seasoning
• 3 cups shredded Chiuahuah Mexican Style Quesadilla Cheese
• 14 ounce can whole kernal corn, drained
• 11 street taco corn tortillas
• 1/2 cup cotija cheese
• cilantro (optional)
• lime wedges (optional)
• fresh jalapeños (optional)
• hot sauce (I prefer Valentino's)

Directions:

1. Preheat oven to 400 F. Grease a 9x13 inch baking dish and set aside.
2. In a large pot over high heat, boil the chicken for 25-30 minutes. Drain the chicken and shred. Set aside.
3. In a medium sized mexing bowl, mix together the enchilada sauce, sour cream, mayo and seasonings.
4. Add a cup of the sauce mixture to your shredded chicken along with a cup of the chiuahuah cheese and half of the corn. Mix together.
5. Add a cup of the sauce to your baking dish. Spread evenly across the bottom.
6. Add a spoonful of the chicken mixture to the middle of a tortilla. Roll up and place in your baking dish. Repeat with the remaining tortillas. You should be able to fit 5 on each side of the dish horizontally and one in the center vertically. This will total 11 enchiladas.
7. Spread the remaining sauce across all of the enchiladas. Sprinkle the remaining chiuahuah cheese over the top as well.
8. Bake for 20 minutes. Sprinkle the cotija cheese across the top along with the remaining corn. Bake for 5 minutes.
9. Sprinkle fresh cilantro and some additional elote seasoning across the top of the enchiladas. Serve with lime wedges and fresh jalapeños, if desired. Serve with a side of chicken fried rice and pinto beans for a complete meal. Enjoy!

*Store in an airtight container in the fridge for up to 2 days. Reheat before serving.

Makes 11 enchiladas