Ingredients
- 3 cups cooked chicken Rotisserie can be used
- 1 Tbsp. butter
- 2 cups corn
- 1 jalapeno
- 3/4 cups avocado oil mayo
- 2 Tbsp. plain yogurt
- 1/4 lime
- 1 Tbsp. hot sauce
- 1 Tbsp. chili powder
- 3/4 tsp. cumin
- 1/2 tsp. salt
- Cotija cheese
- 8 oz green enchilada sauce
- tortillas corn or flour work!
- 1.5 cups shredded Monterey Jack
Instructions
- If using rotisserie chicken, skip this step. If you are cooking your own chicken, season both sides with salt, pepper, and garlic powder. Add to your skillet with a little oil and cook until fully cooked through. Let it rest for 5 minutes and then shred.
- In your oven-safe pan, add the butter, corn, and jalapeno. Cook for 5 minutes on medium/high, remove and set aside to cool.
- In a mixing bowl, add the mayo, yogurt, lime juice, hot sauce, spices, and around ½ cup of cotija cheese. Give it a quick stir.
- Next, add in the corn mixture, give it another quick stir, and set a few scoops aside (for topping).
- Add the cooked chicken with another stir.
- In an oven-safe pan (I used the same one), add a few spoonfuls of the enchilada sauce to the bottom.
- Warm your tortillas (if using corn). Add 3-4 Tbsp. of the chicken mixture to the tortilla and roll it up.
- Add the enchiladas to the pan. Top off with more sauce.
- Sprinkle on the Monterey Jack cheese and bake at 375° for 25 minutes.
- Top with corn mixture and more cotija.
- Enjoy!
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make a meal gluten-free. With this one, the only thing you need to watch for are the tortillas. You can use corn tortillas or your favorite gluten-free flour ones!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
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