Street Corn Enchilada Bake

Instructions

Preparing the Filling [00:05]

1. In a large bowl, mix 10 oz of green enchilada sauce, 8 oz of sour cream, 1/4 cup of mayonnaise, Tajin to taste, and 2 handfuls of Monterey Jack cheese.
2. Add one can of drained Mexican style street corn to the bowl.
3. Take 1 lb of rotisserie chicken, chop it into smaller pieces, and mix it into the sauce base.

Assembling the Bake [00:56]

1. Stack several corn tortillas and cut them into quarters.
2. Spray a 9x13-inch pan with non-stick spray.
3. Arrange a layer of tortilla quarters at the bottom of the pan.
4. Spread about half of the prepared filling over the tortilla layer.
5. Add a second layer of tortilla quarters on top of the filling.
6. Mix the remaining filling with another can of Mexican street corn, more cheese, a little extra mayonnaise, and more Tajin. Spread this final mixture over the second layer of tortillas.

Baking [01:49]

1. Cover the pan with aluminum foil.
2. Bake at 350°F (175°C) for about 20 minutes.
3. Remove the foil and bake for another 10-15 minutes, optionally using the broiler at the end to brown the top.
4. Let the dish rest for a few minutes and garnish with parsley before serving.