Avocado, cotija cheese, lime, cilantro, green onion, or sour cream for serving
Directions
Preheat the oven to 400 degrees.
In a large skillet, combine the olive oil, onion, and peppers. Cook over medium-high heat for about 8-10 minutes.
Once peppers and onions are cooked through, add the shredded chicken and taco seasoning, and toss to combine everything together in the skillet, then turn off the heat.
In a big bowl, combine the corn, cream cheese, yogurt, chives/green onions, and half the shredded cheese.
Once everything is well combined, add the skillet of chicken and vegetables, and mix everything together.
Pour 1/3 of the enchilada sauce at the bottom of a 9×13 baking dish, then layer down half the tortillas, making sure that all the enchilada sauce is covered, it’s okay if the tortillas overlap. I usually tear a tortilla up into smaller pieces to get those crevices that aren’t covered.
Next, spread the corn cheese and chicken mixture across the tortillas, making sure it’s covered at all ends.
Place the remaining tortillas on top, followed by the remaining enchilada sauce and shredded cheese.
Cover the baking dish with aluminum foil, then bake in the oven for 25-30 minutes. Take the aluminum foil off after that time, then bake for an additional 5-10 minutes so the cheese can brown a little bit.
Serve warm, drizzled with sour cream, and top with avocado, cilantro, green onion, or cotija cheese. Enjoy!
