One Pan Street Corn Chicken Enchilada Bake submitted by Mom Johnson
This was really good! Be sure to use fresh corn off the cobb!! I used a large cast iron skillet.

Preheat oven to 400 degrees.

In a large, over-proof skillet, combine the olive oil, sliced chicken, 1-2 tablespoons Fajita seasoning, salt and pepper. Toss to coat. Set the skillet over high heat and cook until seared all over. Add the onions and pepper. Cook until fragrant, about 5 minutes. Remove from heat and stir in the salsa verde or enchilada sauce.

In a bowl, combine the corn, cream cheese, yogurt, chili powder, chives and a little salt. Stir in half the cheese.

Spoon the corn mixture down the center of each tortilla; tuck and roll. Place the tortillas seam-side-down over the chicken. Top with remaining cheese and bake for 15-20 minutes or until the cheese has melted.

Serve warm, drizzled with the mayo, then sprinkle with the Tajine; top with avocados , cilantro and cotija cheese.

v 2 T. olive oil
v 1 1/2 pounds boneless chicken thighs, sliced
v 2 T. Fajita seasoning*
v 1 onion, sliced
v 2 bell peppers, sliced
v Salt and pepper
v 2 1/2 cups enchilada sauce or salsa verde
v 2 cups fresh corn
v 4 oz. cream cheese, room temperature
v 1/4 cup plain Greek yogurt
v 1 tsp. chili powder
v 2 T. chopped fresh chives
v 1 1/2 cups shredded Mexican cheese blend
v 6-8 corn tortillas
v 1/4 cup mayonnaise, optional
v Avocado, cotija cheese, lime, cilantro or Tajin for serving

v *Fajita seasoning mix:
v 2 T. chili powder
v 1 T. smoked paprika
v 2 tsp. garlic powder
v 2 tsp. onion powder
v 2 tsp. cumin
v 2 tsp. dried oregano
v 1 tsp. salt
v Black pepper and cayenne pepper to taste.
v Mix all all together...makes about 1/2 cup