Street Corn Chicken Enchilada Bake

8

Ingredients

• 1 1/2 lb. boneless chicken breasts, sliced
• 2 tablespoons fajita seasoning
• Kosher salt, to taste
• Ground black pepper, to taste
• 2 tablespoons extra virgin olive oil
• 2 bell peppers, sliced
• 1 yellow onion, sliced
• 2 1/2 cups enchilada sauce
• 2 cups fresh corn
• 2 tablespoons chopped fresh chives
• 1/4 cup plain Greek yogurt
• 4 oz. cream cheese
• 1 teaspoon chili powder
• 1 1/2 cups shredded Mexican cheese blend
• 6 flour tortillas, warmed

Directions

1. Preheat the oven to 400 degrees F.
2. Season all sides of the chicken breasts with the fajita seasoning, salt and pepper.
3. Pour olive oil into a large oven-safe skillet and set to high heat. Once hot, place the chicken breasts in the skillet and evenly sear all sides. Add the sliced bell pepper and yellow onion to the skillet. Season with salt and pepper. Cook the chicken, bell pepper and onion for 5 minutes, stirring often. Remove the skillet from the heat and pour the enchilada sauce over top. Stir to coat evenly. Set aside.
4. Combine the corn, chives, Greek yogurt, cream cheese and chili powder in a bowl. Stir together until combined. Season with salt and half of the shredded cheese. Stir together.
5. Spoon the corn mixture in the middle of each tortilla. Tuck in the ends and roll up. Place the tortillas seam side down on top of the chicken in the skillet. Sprinkle the remaining shredded cheese over the tortillas and bake for 15-20 minutes, until the cheese has melted.
6. Remove from the oven, use a spatula to transfer enchilada bake to serving plates and enjoy!