Chicken & Street Corn Enchiladas

Looking for a creamy, cheesy dinner that’s easy to pull together with leftover chicken? These Chicken & Street Corn Enchiladas are packed with flavor, layered with cheesy goodness, and finished with a smooth, tangy sauce that takes them over the top.

Ingredients:

• 10 soft taco shells

• 2 cups cooked, shredded chicken (rotisserie works great!)

• 11 oz La Mexicana Rojo's Mexican Style Street Corn Dip

• 2 cups shredded Monterey Jack cheese

• 4 Tbsp butter

• 4 Tbsp flour

• 2 cups chicken broth

• 1 cup shredded Pepper Jack cheese (add more if you like it spicy!)

• 1 (4 oz) can diced green chilies

• 1 cup sour cream

Directions:

1. Prep the pan.

Preheat oven to 350°F. Lightly grease a 9×13 baking dish.

2. Assemble the enchiladas.

• Spread a spoonful of Street Corn Dip onto each taco shell.

• Add a sprinkle of Monterey Jack cheese and some shredded chicken.

• Roll up each tortilla and place seam-side down in the prepared pan.

• Sprinkle any leftover Monterey Jack cheese over the top.

3. Make the sauce.

• In a medium saucepan, melt the butter over medium heat.

• Stir in flour and cook for 1 minute, whisking constantly.

• Slowly add chicken broth, whisking until smooth. Continue cooking until thickened and bubbly.

• Stir in Pepper Jack cheese until melted.

• Add sour cream and green chilies, stirring until combined. Do not boil (this keeps the sour cream from curdling).

4. Bake.

• Pour the sauce evenly over the tortillas in the pan.

• Cover with foil and bake for 25 minutes.

• Remove foil and broil on high for 3 minutes, or until the cheese on top is melted and golden.

5. Serve & enjoy!

Let cool slightly before serving. Pair with a side of rice, beans, or a crisp salad for a complete meal.