Chicken Enchiladas and Elote: Easy, Quick and Affordable

Tonight was an experiment to see if I could convince kids #2 and 3 to eat an enchilada. They have always been averse to sauce of any type, so it was a gamble and I really wanted to keep the stakes low. It worked, at least for #2. He raved about it.


  • 1 rotisserie chicken (pre-cooked)
  • Large flour or corn tortillas – ask your kids
  • 1 19oz can mild enchilada sauce (don’t judge, this is meant to be low cost and kid friendly)
  • 8 oz mild cheddar cheese, shredded
  • 1 lb frozen corn
  • 1 tbsp Ancho chili powder
  • 1 tsp minced garlic
  • 2 tbsp butter
  • 3 tbsp mayonnaise


Preheat oven to 350F. Remove meat from the cooked rotisserie chicken by hand, setting skin, bone and fatty bits aside. Shred meat with two forks, carefully ensuring to remove any small bone remnants.

Scoop 1/2 to 3/4 cup of shredded chicken into tortilla, add up to 1/4 cup shredded cheese, roll/wrap tortilla and place fold side down in an oven safe skillet or pan. Fill pan with enchiladas.

Add enchilada sauce, coating the tops of all enchiladas, and cover with aluminum foil. Bake for 20 min.

While enchiladas bake, heat a skillet and add 1 tbsp of butter until frothy. Add ancho chili powder and minced garlic. Sauté for 1 min.

Add frozen corn. Sauté for 8-12 minutes. Once tender, add 1 tbsp butter, 3 tbsp mayonnaise, salt and pepper to taste. Stir until corn is evenly coated.

After the enchiladas have baked, remove foil and coat tops with shredded cheese. Return to oven for 4 minutes until cheese is melted and starting to brown. Confirm that the center of enchiladas are at least 165F with a thermometer.

Let enchiladas rest for 5 min. Serve with corn.

Total cost? Under $15 and heartily serves 4 adults.

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