Homemade Elote Seasoning

Double this recipe to save for more recipes:

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• Instead of the dried lemon, I used 2 T of a chili-lime powder and 2 T of chili powder (to double the recipe.)
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Whirl all in a small blender or food processor or use and immersion blend to blend well.  Store in a covered jar.

I roasted fresh corn with this blend of elote seasoning. It's easy to make and save for more recipes.

It's from the Forks in the Kitchen blog. 

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• 2 Tablespoons chili powder*
• ▢½ Tablespoon smoked paprika
• ▢2 teaspoons granulated sugar
• ▢1 teaspoon cumin
• ▢1 teaspoon garlic powder
• ▢1 teaspoon onion powder
• ▢1 teaspoon fine sea salt
• ▢½ teaspoon dried lemon peel, or lime, optional*

Cheesy Chicken Enchiladas

 Leftover rotisserie or roasted chicken makes for an easy dinner of enchiladas.

In a medium bowl, mix 3/4 of a 14-oz jar of green enchilada sauce with 2-3 cups shredded and/or diced chicken and any kind of mixture of vegetables. I used 1/2  cup of diced multi-colored red, orange and yellow peppers, a diced tomatillo, 1/2 cup diced black olives and 1/2 cup of diced red onion.

Mix in 1-1/2 cup of a combination of shredded cheeses: Cotija, queso fresco, Monterrey Jack. I threw in a 1/4 cup of leftover Mozzarella and used a bagged mix of the above cheeses. 

Place 1 jar of enchilada sauce in a 10x6 baking dish or something that can hold 8 enchiladas. I used flour because that's what I had. If you use corn, use less filling.  Roll the tortilla up with about 1/2 cup of the mixture above to make about eight enchiladas.

Drizzle with the last half of a jar of enchilada sauce. Cover with shredded cheddar cheese. Bake 20 minutes at 350 until the cheese is melted and the sauces are bubbly.

Cool until you can cut into the enchiladas with less ooze.