Apey's Kitchen original recipes: Mexican Street Corn Breakfast Casserole and Street Corn Verde Chicken Enchiladas

 I have been inspired lately by some street corn recipes I have had and thought I would try my hand at a street corn twist to a couple recipes. 

Mexican Street Corn Breakfast Casserole

Ingredients:

8 eggs

Milk

Crumbled Bacon

Can of Green Chiles

Frozen corn

1/3 C mayo

1/2 C shredded pepperjack cheese

1/4 cilantro or cilantro chili chutney

1 tsp garlic powder

Lime juice

1 tsp smoked paprika

1/2 tsp salt

1tsp baking powder

Recipe:

Preheat oven to 350 degrees and spray casserole pan. 

Warm corn and place in a bowl. Add all the other ingredients except the eggs, bacon, cheese baking powder, and milk. 

In casserole dish, layer bacon, then corn mixture and bake for 10 minutes. 

In separate bowl, scramble eggs with milk adding some seasonings. I used black lime, garlic, and paprika. 

Pour egg mixture over the corn and bacon. 

Bake in the oven until eggs are set between 30-45 minutes. Set aside to cool and set.

Street Corn Verde Chicken Enchiladas

Ingredients:

8 flour tortillas

rotisserie chicken shredded

frozen corn heated

8oz cream cheese

Pinch of garlic powder

Pinch of black lime

Pinch of taco seasoning

Pinch of smoked paprika

18 oz green enchilada sauce

Salsa Verde

sliced or diced jalapenos

2 C shredded pepper jack cheese divided

Optional: cilantro or cilantro chili chutney and jalapeno ranchero sauce

Recipe:

Preheat oven to 375 degrees and spray casserole dish. Spread 1 C of the enchilada sauce in the bottom.

In medium bowl combine the chicken, softened cream cheese, corn, seasonings, jalapenos, corn, and 1 C of the pepperjack cheese.

Fill each tortilla with 1/2 C of the chicken mixture. Roll and place seam down in the baking dish and repeat until all tortillas used and pan full. 

Pour the remaining enchilada sauce evenly over the top and sprinkle remaining cheese over top. 

Bake uncovered in preheated over for 30 minutes or until heated through and cheese browned. 

Garnish with sour cream, salsa, cilantro, guacamole, tomatoes, or black olives. 

It was fun experimenting with the flavors and both turned out pretty good. A couple things I would do differently is use a different cheese like Cotija, and on the enchiladas I didn't have enough of the enchilada sauce. It really does need the 18oz to make it really well. It still works and is tasty but would be better with more of the sauce. 

I used low carb tortillas, so this is not too bad on the carbs even though there is corn it is not a whole lot per serving. Plus, it has a lot of protein.