Mexican-Inspired Street Corn Chicken Enchiladas

Ingredients

• 2 cups shredded chicken (I used rotisserie chicken)
• 7 flour tortillas
• 1 1/2 cups roasted corn
• 3/4 cup shredded monterey jack with jalapeño peppers cheese
• 12 oz green enchilada sauce
• 3 tbsp cilantro
• 1/4 cup green chiles (or 1 jalapeño)
• 1/4 cup crumbled cotija cheese
• 1/2 cup avocado oil mayo
• 2 tbsp plain greek yogurt
• 1 lime, juiced
• 1/2 tbsp hot sauce
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp sea salt
• dash of black pepper
• for toppings:
• 1/4 cup red onion, finely diced
• 2 tbsp cilantro
• 3 tbsp cotija cheese

Instructions

1. Preheat oven to 375 degrees.
2. In a large bowl, mix together ingredients for filling of enchiladas: shredded chicken, roasted corn, cilantro, green chiles and cotija cheese.
3. In a small bowl, mix together ingredients for creamy dressing like mayo, plain greek yogurt, hot sauce, lime juice, chili powder, garlic powder, sea salt and black pepper. Add this to filling and mix to combine.
4. In casserole dish, add 1/2 cup green enchilada sauce reserving the remaining sauce to top on the tortillas.
5. Heat up tortillas for 10-20 seconds until warm to roll up.
6. Add filling into tortilla and tightly roll. Continue to do for all tortillas. You should use up all the mixture when doing this.
7. Place remaining enchilada sauce on top. Sprinkle with shredded cheese.
8. Add to the oven to bake for 25 minutes.
9. Remove from the oven and top with addition shredded cotija cheese, cilantro and red onion.
10. Enjoy!