Directions
- 1If cooking chicken, season with salt, pepper, and garlic powder; cook, then shred. Otherwise, use rotisserie chicken.
- 2Roast corn and jalapeno in avocado oil.
- 3In a bowl, mix mayonnaise, yogurt, lime juice, chili powder, cumin, salt, and hot sauce.
- 4Add cotija cheese and mix well.
- 5Add the cooked corn and jalapenos; mix and set aside a few scoops for topping.
- 6Add shredded chicken and stir.
- 7Warm the tortillas.
- 8Add a few scoops of the chicken mixture to each tortilla and roll up.
- 9In an oven-safe pan, add a thin layer of green enchilada sauce.
- 10Lay the rolled enchiladas in the pan and cover with more sauce.
- 11Top with shredded Monterey Jack cheese.
- 12Bake at 375°F for 25 minutes.
- 13Top with the reserved corn mixture and more cotija cheese.
Ingredients
- 2 cups Cooked Chicken
- 6 Tortillas
- 1.5 cups Shredded Monterey Jack cheese
- 1 Jalapeno
- 8 oz Green Enchilada Sauce
- 1 Cotija Cheese
- 0.75 cups Avocado Oil
- 1 Mayonnaise
- 2 tbsp Plain Yogurt
- 0.5 Lime
- 1 tbsp Hot Sauce
- 1 tbsp Chili Powder
- 0.75 tsp Cumin
- 0.5 tsp Salt
- 1 Corn
Equipment
panbowlspoon
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