Chicken Enchilada Bake

Ingredients

• 2 tbsp extra virgin olive oil
• 1 1/2 pounds boneless chicken breasts or thighs, sliced
• 2 tbsp fajita seasoning
• 1 yellow onion, sliced
• 2 bell peppers, sliced
• kosher salt and black pepper
• 2 1/2 cups enchilada sauce
• 2 cup fresh corn
• 4 ounces cream cheese, room temperature
• 1/4 cup plain greek yogurt
• 1 tsp chili powder
• 2 tbsp chopped fresh chives
• 1 1/2 cup shredded tex cheese blend
• 6 tortillas, warmed
• 1/4 cup mayo
• avocado, cheese, limes for serving

Directions

1. Preheat the oven to 400 F.
2. In a large oven-safe skillet, combine the olive oil, chicken, fajita seasoning, salt, and pepper. Toss to coat.
3. Set the skillet over high heat. Cook until seared all over. Add the onion and peppers. Season with salt and pepper. Cook until fragrant, about 5 minutes. Remove from the heat and stir in the enchilada sauce.
4. In a bowl, combine the corn, cream cheese, yogurt, chili powder, chives, and salt. Stir in half the cheese.
5. Spoon the corn mixture down the center of each tortilla, tuck, and roll. Place the tortillas seam side down over the chicken. Top with the remaining cheese. Bake for 15-20 minutes, until the cheese has melted.
6. Serve warm. Top with avocado and cotija cheese.