Creamy Elote Chicken Enchiladas The perfect summer comfort dinner packed with flavor in every bite. Growing up, we always used Knorr in our cooking, so using Knorr Chicken Bouillon to build the flavor base for these enchiladas just feels like home. These are creamy, cheesy, loaded with street corn flavor, and SO good. INGREDIENTS Chicken: 2 chicken breasts 3 tbsp Knorr Chicken Bouillon 1/2 onion 2 bay leaves Sauce: 1 (14 oz) jar green enchilada sauce 3/4 cup sour cream 1/4 cup mayo 1 tbsp elote seasoning 1 tsp garlic powder 1 tsp ancho chile powder 1 tsp Knorr Chicken Bouillon Chicken Mixture: Cooked shredded chicken 1.5 cups shredded cheddar jack cheese 1 (14 oz) can corn, drained 1 cup sauce mixture For the Enchiladas: 14–16 corn tortillas Cotija cheese 1 cup shredded cheese Topping: 1/4 cup corn 1/4 cup cilantro 3 tbsp cotija cheese Elote seasoning Chile lime seasoning Juice of 1/2 lime DIRECTIONS Place chicken in a pot with water, Knorr Chicken Bouillon, onion, and bay leaves. Bring to a boil and cook until chicken is fully cooked and tender. Shred chicken. While the chicken cooks, mix together all sauce ingredients in a bowl. In a separate bowl, combine shredded chicken, cheddar jack cheese, corn, and 1 cup of the sauce mixture. Spread a thin layer of sauce on the bottom of a baking dish. Warm tortillas by wrapping them in a damp paper towel and heating for about 2 minutes until soft and pliable. Add a sprinkle of cotija cheese and a spoonful of chicken mixture to each tortilla. Roll tightly and place seam side down in the baking dish. Repeat. Pour remaining sauce over top and sprinkle with shredded cheese. Bake at 400°F for 15–20 minutes. Mix together topping ingredients and spoon over enchiladas before serving. #knorrpartner #EasyRecipe #DinnerIdeas #mexicanfood #quickrecipes - @caitlynskitchen