From The Recipe Critic
Street Corn Chicken Enchiladas
- Time
- 40 min
- Makes
- 4
- Ingredients
- 15
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Ingredients
- 2 cups green enchilada sauce
- ½ cup sour cream
- ½ cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- salt and pepper (to taste)
- 3 cups shredded chicken
- 2 cups corn kernels (canned, fresh, or frozen)
- 2 cups shredded Monterey Jack cheese
- 1 (4-ounce) can diced green chilies
- 8 flour or corn tortillas
- ¼ cup crumbled cotija cheese (or queso fresco)
- chopped cilantro (optional for garnish)
- charred corn kernels (optional for garnish)
Nutrition
- Calories
- 786 kcal
- Fat
- 54 g
- Serving size
- 1 serving
- Fiber
- 5 g
- Sugar
- 13 g
- Sodium
- 2081 mg
- Protein
- 47 g
- Trans fat
- 0.1 g
- Cholesterol
- 166 mg
- Carbohydrate
- 29 g
- Saturated fat
- 20 g
- Unsaturated fat
- 30 g
As published by The Recipe Critic.
The method
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