Street Corn Chicken Enchiladas

Preheat oven to 375°F (190°C). In a medium bowl, whisk together the green enchilada sauce, sour cream, and mayonnaise.

Season the sauce with salt, pepper, garlic powder, chili powder, and elote seasoning. Whisk until well combined and smooth.

In a separate large bowl, combine the shredded rotisserie chicken, 1 cup of the shredded cheese, about half of the sauce mixture, and about half of the drained corn. Mix until everything is evenly coated.

Spread a thin layer of the remaining sauce on the bottom of a 9x13 inch baking dish.

Divide the chicken filling evenly among the tortillas. Roll each tortilla up tightly and place it seam-side down in the prepared baking dish.

Pour the rest of the sauce over the top of the enchiladas, spreading it to cover them completely.

Sprinkle the remaining 1 cup of shredded cheese over the sauce.

Bake for 20 minutes, or until the cheese is melted and bubbly.

Carefully remove the dish from the oven. Top with chopped cilantro and the remaining corn.

Return to the oven and bake for an additional 10 minutes.

Remove from the oven and garnish with lime wedges and a sprinkle of Tajin seasoning before serving.