Street Corn Chicken Echiladas

Ingredients

In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, sea salt, and dried lemon zest if using. Stir until well mixed.

Use the Elote Seasoning as a dry rub on the chicken and let it sit for a minimum of 30 minutes up to 24 hours in the fridge.
Preheat oven to 350 degrees.
Place chicken thighs flat on a baking sheet and cook for 20 minutes.
Remove from baking sheet and let rest on a plate.
Cut up in small pieces right before using in the enchiladas

Preheat the oven to 400°
In a small bowl, stir together the green enchilada sauce, sour cream, mayonnaise, garlic powder, elote seasoning, and chili powder and set it aside.
In a large bowl, add the chicken, 1 cup of the shredded cheese, ¾ of the can of corn , and 1 cup of the green enchilada sauce mixture. Lightly season with salt and pepper and stir everything together until evenly combined.
Add ½ a cup of the sauce onto the bottom of a greased 9 x 13” baking dish.
Evenly distribute the filling into the the bottom third of each tortilla. Roll the tortillas closed and place them seam side down into the baking dish.
Evenly pour the rest of the green chili enchilada sauce on top. Sprinkle the remaining cheese on top and place it into the center rack of the oven for 20 minutes.
Add the remaining corn on top of the cheese layer and sprinkle with fresh cilantro (optional). Now, place it back into the oven for another 10 minutes.