Street Corn Enchilada Bake with Rotisserie Chicken and Cheese

Street Corn Enchilada Bake

Step 1: Prepare the baking dish [00:00]

Get a 9x13 baking dish ready for your enchilada bake.

Step 2: Mix the sauce and fillings [00:10]

In a bowl, combine the 10 ounce can of green enchilada sauce, 8 ounce container of sour cream, quarter cup of mayonnaise, and some tahini to taste.

Step 3: Add cheese [00:30]

Mix in a couple handfuls of shredded Monterey Jack cheese. You can grate your own cheese if you prefer.

Step 4: Prepare the corn [00:50]

Drain the can of Mexican style street corn and add it to the mixture.

Step 5: Chop the chicken [01:10]

Chop the pound of rotisserie chicken into smaller pieces and add it to the mixture.

Step 6: Prepare the tortillas [01:30]

Chop the corn tortillas into quarters and layer half of them at the bottom of the baking dish.

Step 7: Add filling [01:50]

Spread half of the filling mixture over the tortillas. If you miscalculated, feel free to use all the filling!

Step 8: Layer more tortillas [02:10]

Add another layer of chopped tortillas on top of the filling.

Step 9: Add more filling [02:30]

Open the second can of corn and add it to the remaining filling mixture along with more mayonnaise and tahini as needed.

Step 10: Cover and bake [02:50]

Cover the dish and bake in a preheated oven at 350°F for about 20 minutes. Then uncover and bake for another 10-15 minutes, optionally using the broiler at the end to brown the top.

Step 11: Serve [03:10]

Once bubbly, let it sit for a few minutes before serving. Garnish with parsley or cilantro if desired.