My ideal weeknight dinner! This is my twist on a standard enchilada recipe, adding ingredients like pickled jalapeños, roasted corn and a creamy taco sauce to make it a more elevated dish! It comes together in under an hour from start to finish, with most of that time being spent baking in the oven. This is the perfect dish to serve your family during the week or even for a group as you can make it a few hours ahead and bake it when your guests arrive.
– 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!
Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.
