Dammon’s Salsa Verde Chicken Enchiladas & Elotes

Part 1: Quick Salsa Verde Chicken Enchiladas (Yield: 2 Servings)

Because my chicken breasts are thin-sliced, they will cook in just a few minutes. Flour tortillas absorb sauce quickly, so we will bake these just long enough to melt the cheese and heat everything through without getting soggy.

Ingredients Needed:

• Cilantro lime marinated chicken breasts
• 1 jar of salsa verde (divided: 1/2 cup for chicken, 1/2 cup for pan, rest for topping)
• Mozzarella cheese (shredded)
• 4 flour tortillas (soft taco size)
• Sour cream (for serving)
• 1 tbsp cooking oil or butter

Step-by-Step Instructions:

1. Cook the Chicken: Heat oil or butter in a skillet over medium-high heat. Cook the thin-sliced chicken breasts for about 2–3 minutes per side until fully cooked. Remove from heat, let it rest for 2 minutes, then shred it with two forks or chop it into bite-sized pieces. (I grilled my chicken breasts and charred a jalapeño on the grill for the last 5-7 minutes)
2. Sauce the Filling: Toss the cooked chicken with about 1/2 cup of your salsa verde and a handful of mozzarella cheese. This keeps the inside of the enchiladas incredibly juicy.
3. Prep the Baking Pan: Preheat your oven to 375°F (190°C). Pour about 1/2 cup of salsa verde into the bottom of an 8×8 inch (or similar small) baking dish and spread it around. This prevents the tortillas from sticking.
4. Roll the Enchiladas: Microwave your 4 flour tortillas for 15 seconds to make them pliable. Place a quarter of the chicken mixture down the center of each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
5. Top and Bake: Pour your remaining salsa verde over the top of the rolled tortillas, making sure to coat the edges so they don’t dry out. Cover generously with more mozzarella cheese. Bake uncovered for 15 minutes until the cheese is melted and bubbling.

Part 2: Elotes (Yield: 2 Sides)

The garlic, smoky seasoning, and Italian cheese blend will create a rich, savory twist on the classic street food.

Ingredients Needed:

• Shaved corn kernels ( I had corn on the cob I needed to use. You can use it as is, use frozen or canned kernels)
• 1–2 tbsp butter
• Sauce mix: Mayonnaise, minced garlic, spicy seasonings, smoked seasoning, and black pepper (mixed together in a bowl)
• Mozzarella and Italian cheese blend (for topping)

Step-by-Step Instructions:

1. Char the Corn: Melt your butter in a skillet over medium-high heat. Add your shaved corn in a flat layer. Let it cook undisturbed for 2–3 minutes to get a nice brown char, then stir and cook for another 2–3 minutes.
2. Toss in Sauce: Turn off the heat. Immediately transfer the hot corn into the bowl containing your mayo, garlic, and seasoning mixture. Toss well so the heat of the corn melts the garlic and releases the aromas of the spices.
3. Finish with Cheese: Divide the corn into two serving bowls or one small platter. Top generously with your mozzarella and Italian cheese blend while it is still warm so the cheese gets perfectly melty.

Serving Timing Tip

To serve everything hot at the exact same time, start cooking your corn while the enchiladas are baking in the oven. By the time the enchiladas come out to cool for a minute, your elotes will be ready to plate! Top your plates with a cold dollop of sour cream.