Chicken Enchiladas – The Local Palate Marketplace℠

Ingredients

• 4 cups cooked yellow rice
• ¾ cup pulled rotisserie chicken
• 12 ounces Gayo Azul edam cheese, shredded
• ¼ cup salsa
• 2 teaspoons southwest seasoning
• Salt and pepper to taste
• 10 corn tortillas
• 16 ounces enchilada sauce
• 4 ounces Gayo Azul cotija cheese, crumbled
• Mexican street corn (recipe follows)
• 1 tablespoon olive oil
• 1 shallot, diced
• 2 ears corn
• ½ red pepper, diced
• 1 teaspoon southwest seasoning
• 1 tablespoon lime juice, plus more to taste
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• ¼ cup Gayo Azul cotija cheese, crumbled
• 1 small bunch cilantro leaves, chopped