📝 Instructions
= Recipe
1. Preheat oven to 375°F.
2. In a small bowl, mix together the creamy dressing: 0.5 cup mayo, 2 tbsp plain greek yogurt, 1 lime juice (from 1 lime), 0.5 tbsp hot sauce, 1 tsp chili powder, 1 tsp garlic powder, 0.5 tsp sea salt, and 1 dash black pepper.
3. In a large bowl, combine 2 cups shredded chicken (rotisserie works great), 1.5 cups roasted corn, 3 tbsp cilantro, 0.25 cup green chiles (or 1 jalapeño), and 0.25 cup crumbled cotija cheese. Add the creamy dressing and mix to combine.
4. In a casserole dish, add half the 12 oz green enchilada sauce on the bottom. Warm 7 corn tortillas for 10-20 seconds until pliable. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish. Pour remaining enchilada sauce over top and sprinkle with 0.75 cup shredded Monterey Jack with jalapeño cheese.
5. Bake for 25 minutes. Remove from oven and top with additional 3 tbsp cotija cheese, 2 tbsp cilantro, and 0.25 cup finely diced red onion.
