Just like I have an arsenal of macaroni and cheese, gumbo, tacos, and burritos recipes, I also have a wide range of enchilada recipes.
Today I am taking two, actually three of my favorite Mexican recipes and combining them into one. That would be chili verde, chiptole chicken and elotes. YUM!
I took all the elements of elotes, which are Mexican street food. All over Mexico you will find these carts with steamed corn, usually wrapped in foil, smothered with mayonnaise, cheese, and chili powder.
They are truly, divine. I omitted the mayonnaise for a little bit of olive oil.
I made fresh green chili verde for my enchilada sauce. If you any left over, top it over the hot enchiladas prior to serving.
These enchiladas are creamy, savory, with a bit of a kick but not too spicy for those of you who can’t handle a lot of heat.
Please enjoy these and I hope they become a favorite of your family, as they are of mine.