Elote Chicken Enchiladas

Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the yellow corn, southwestern style corn, mayonnaise, sour cream, chili powder, garlic powder, and elote seasoning.

Squeeze in the lime juice, then add 1/2 cup of the crumbled cotija cheese and the chopped cilantro. Mix well.

Stir in the shredded Mexican cheese blend, followed by the shredded chicken. Mix until everything is fully combined.

Wrap the stack of corn tortillas in a damp paper towel and microwave for 30-60 seconds, until warm and pliable.

Spray two 9x13 inch baking dishes (or one large and one small) with cooking spray.

Fill each warmed tortilla with the chicken and corn mixture, roll it up, and place it seam-side down in the prepared baking dish.

Pour the green enchilada sauce evenly over the enchiladas.

Top with shredded mozzarella cheese, the remaining 1/4 cup of cotija cheese, and a light sprinkle of more elote seasoning.

Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

Garnish with chopped green onions and serve hot with sour cream and lime wedges, if desired.