Pat thinks you're all that and the whole enchilada and is so excited to share this new recipe with you! These simple elote chicken enchiladas come together quickly if you have shredded chicken on hand already. Pat hopes you try this recipe next time you're craving some cheesy goodness in your life!
2 teaspoons TJs Everything But the Elote Seasoning (can sub 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/2 teaspoon of smoked paprika, and one teaspoon grated Parmesan)
1/4 cup crumbled Cojita or feta Cheese (one tablespoon reserved for topping)
1 tablespoon chopped cilantro
Directions
Start by making Elote: Melt butter in skillet. Add corn, jalapeños, and shallots. Sauté 3-5 minutes over medium heat until veggies are softened but still have a bite
Mix lime juice, Mayo, seasoning, and sour cream. Stir into veggies in skillet and allow to heat through
Mix in cilantro and cojita cheese. Serve warm and top with additional cilantro, cojita, and sprinkle of seasoning. Set aside
In a large skillet, heat through 1/2 cup of salsa Verde, cream cheese, and half of elote mixture
Spray pan with avocado oil spray and heat each tortilla one by one
Scoop about 2 tablespoons of chicken and corn mixture in the center of each tortilla, roll, and place seam side down in pre-sprayed baking dish
Pour other half of green salsa on top of rolled tortillas. Topped with mozzarella and bake at 400° for 15 to 20 minutes until cheese is melted and bubbly
Top with the remaining Elote, extra cilantro, sprinkle of Elote seasoning, and sour cream if desired
