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Creamy Cheesy Chicken Enchiladas
Ingredients
- – 2-2.5 cups shredded chicken (I like to use rotisserie chicken)
- – 1.5 cups corn (canned, fresh or frozen! I like to use frozen fire roasted corn)
- – 2 cups shredded cheddar cheese (I am using a mix of both standard cheddar and white cheddar – best if you are able to freshly grate)
- – 1/2 red onion, finely diced
- – 1/4-1/2 cup diced pickled jalapeños (If you prefer less heat, swap this for a 4oz can of green chilis)
- – 1/3 cup plain Greek yogurt
- – 1 lime, juiced
- – 1 tsp cumin
- – 1 tsp chili powder
- – 1 tsp garlic powder
- – Salt & pepper
- – 8 flour tortillas
- – 12oz green enchilada sauce
- – Toppings: Diced red onion, cilantro, sour cream, salsa, etc!
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