Mexican Street Corn Chicken Enchiladas

Ingredients

For the Enchiladas

1 lb. chicken breasts, cooked and shredded – I used precooked chicken from my Trifecta meal prep plan. If you are interested in Trifecta meal prep delivery, click here to sign up. Signing up through my link will be greatly appreciated! 8 flour tortillas (try my homemade sourdough tortillas!). If you like corn, you can do that too! 15 oz. can organic kernel corn 3/4 cup freshly shredded monterey jack 15 oz. green enchilada sauce – Siete is the best brand to get. The ingredients are awesome! 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 – Primal Kitchen is my preferred healthy brand. 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

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