corn chicken enchilada

ingredients

• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds boneless chicken breasts or thighs, sliced
• 2 tablespoons fajita seasoning
• 1 yellow onion, sliced
• 2 bell peppers, sliced
• kosher salt and black pepper
• 2 1/2 cups enchilada sauce or salsa verde
• 2 cups fresh corn
• 4 ounces cream cheese, room temp
• 1/4 cup plain greek yogurt
• 1 teaspoon chili powder
• 2 tablespoons chopped fresh chives
• 1 1/2 cups shredded mexican cheese blend
• 6 tortillas, warmed
• 1/4 cup mayo
• avocado, cotija cheese, limes, cilantro, and tajin for serving

directions

• preheat the oven to 400°.
• in a large oven-safe skillet:
  • combine 2 Tbsp. olive oil, 1 1/2 lbs. sliced chicken, 1-2 Tbsp. fajita seasoning, pinch salt, and pepper to taste.
  • toss to coat.
  • set the skillet over high heat. cook until seared all over, 4-5 minutes.
  • add 1 sliced onion and 2 sliced bell peppers.
  • season with salt and pepper.
  • cook until fragrant, about 5 minutes.
  • remove from the heat and stir in the 2 1/2 c. salsa verde or enchilada sauce.
• in a bowl, combine 2 c. corn, 4 oz. cream cheese, 1/4 c. yogurt, 1 tsp. chili powder, 2 Tbsp chopped chives, and pinch of salt.
  • stir in 3/4 c. shredded cheese.

assembly:

• spoon the corn down the center of each tortilla.
• tuck, and roll.
• place ~6 tortillas seam side down over the chicken.
• top with the remaining 3/4 c. cheese.
• bake for 15-20 minutes, until the cheese has melted.
• serve warm, drizzled with mayo, then sprinkle with tajin or cayenne. top with avocado, cilantro, and cotija cheese. enjoy!