Mexican Street Corn Chicken Enchiladas

Ingredients

For the Enchiladas

• 1 lb. chicken breasts, cooked and shredded
• 8 flour tortillas
• 15 oz. can organic kernel corn
• 3/4 cup freshly shredded monterey jack
• 15 oz. green enchilada sauce
• 4 oz. green chiles
• 1/4 cup crumbled cotija cheese
• 1/4 red onion, finely diced

For the Sauce

• 1/2 cup avocado oil mayo
• 2 tbsp plain, nonfat Greek yogurt
• 1 lime, juiced
• 1/2 tbsp hot sauce
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp fine sea salt
• 1/4 tsp pepper

Toppings (optional)

• Red onion
• Cilantro
• Cotija cheese

Directions

1. Preheat your oven to 375°F. Spray a 9×13 in glass baking dish with avocado oil.
2. Roast corn in a skillet over medium heat, until the corn kernels are roasted, about 5 to 8 minutes.
3. In a small bowl, mix together the street corn sauce ingredients. Set aside.
4. In a large bowl, mix together the shredded chicken, corn, homemade street corn sauce, green chiles, 3/4 of the enchilada sauce, 3/4 of the Monterey Jack, and cotija cheese.
5. Divide the filling among the tortillas and tightly roll.
6. Line the rolled tortillas in your baking dish. Top the tortillas with the remaining enchilada sauce & Monterey Jack that you reserved.
7. Bake for 25 minutes. Top off the enchiladas with some cilantro, red onion, and cotija cheese if desired. Enjoy!!

Link to recipe