Elote Enchiladas—they’re the combo you never knew you needed! Just be careful, because once you try it, you will want it all the time!
The first time I tried these, I didn’t really know what to expect. I mean, the idea of it seemed simple enough. I love enchiladas. I love Elote (Mexican corn). So combining them has to be good, right?
Once that first bite hit my taste buds, my mind didn’t know what to do. I smiled, did a little jig, and dove in for more. My wife’s reaction was pretty much the same (without the dancing). We immediately agreed this was one of our new top meals and that we needed to start sharing this with friends, family, and all of you!
This meal does take a little more labor to make (as do most homemade enchilada meals). It can also be a fun one to create as a family, since you can have the kids help mix and roll their own enchiladas! I promise you the effort will be worth the result!
Let’s walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner time hero:
- Chicken – Per the usual, you have two options here: homemade or store-bought. If you go the rotisseries route, it will definitely save some prep time and, of course, is a little easier. I always prefer to make my own shredded chicken and season it with salt, pepper, and garlic powder.
- Pro-tip: Make sure to give your chicken the proper time to rest before you shred it. This allows for the juices to redistribute, and will make it more tender!
- Roasted Corn – When I made this, it was winter, and I didn’t really feel like grilling the corn. If you have the time and want to, grilling and then cutting off the cob would add a nice level of flavor to this dish. From there, you can quickly sauté in the pan with the butter and jalapeno.
- Tortillas – Ah, the key choice, flour or corn. Typically, when I make this dish (or any enchiladas), I make a few of each. My kids prefer the flour, and we like corn. I have tried both, and neither will disappoint!
- Pro-tip: Heat up the tortillas for 10-20 seconds before rolling (especially the corn tortillas). This will prevent them from cracking when you roll.
Elote Mixture – My suggestion here is to make sure you have more than enough! If you need to make 1.5x, do it. You won’t be mad if there is a little leftover, and you can always eat it with a chip!
See below for full measurements and cooking instructions!
Ingredients
- 3 cups cooked chicken Rotisserie can be used
- 1 Tbsp. butter
- 2 cups corn
- 1 jalapeno
- 3/4 cups avocado oil mayo
- 2 Tbsp. plain yogurt
- 1/4 lime
- 1 Tbsp. hot sauce
- 1 Tbsp. chili powder
- 3/4 tsp. cumin
- 1/2 tsp. salt
- Cotija cheese
- 8 oz green enchilada sauce
- tortillas corn or flour work!
- 1.5 cups shredded Monterey Jack
Instructions
- If using rotisserie chicken, skip this step. If you are cooking your own chicken, season both sides with salt, pepper, and garlic powder. Add to your skillet with a little oil and cook until fully cooked through. Let it rest for 5 minutes and then shred.
- In your oven-safe pan, add the butter, corn, and jalapeno. Cook for 5 minutes on medium/high, remove and set aside to cool.
- In a mixing bowl, add the mayo, yogurt, lime juice, hot sauce, spices, and around ½ cup of cotija cheese. Give it a quick stir.
- Next, add in the corn mixture, give it another quick stir, and set a few scoops aside (for topping).
- Add the cooked chicken with another stir.
- In an oven-safe pan (I used the same one), add a few spoonfuls of the enchilada sauce to the bottom.
- Warm your tortillas (if using corn). Add 3-4 Tbsp. of the chicken mixture to the tortilla and roll it up.
- Add the enchiladas to the pan. Top off with more sauce.
- Sprinkle on the Monterey Jack cheese and bake at 375° for 25 minutes.
- Top with corn mixture and more cotija.
- Enjoy!
