1. Cook and shred 1 lb chicken. Season it with Kinder’s Cowboy Butter, or a mix of salt, pepper, garlic, cumin, and chili powder.
2. In a pan, cook 1 cup corn with 1 chopped jalapeño, a handful of chopped cilantro, and the juice of ½ a lime to create the corn mixture.
3. In a separate bowl, combine ¾ of the cooked corn mixture, ¾ cup plain Greek yogurt, the juice of the other ½ lime, ½ tsp chili powder, ½ tsp cumin, ¼ tsp salt, ½ cup red enchilada sauce, and ¼ cup crumbled cotija cheese (reserving a portion of the cotija for topping later).
4. Add the shredded chicken to the bowl with the corn and yogurt mixture and mix thoroughly.
5. Microwave your corn tortillas for 30 seconds to make them pliable.
6. Fill each tortilla with the chicken mixture, roll them up, and place them in a baking dish that has been lined with enchilada sauce.
7. Pour more red enchilada sauce over the rolled enchiladas.
8. Top the enchiladas with ½ cup low-fat Monterey Jack cheese, the remaining ¼ of your corn mixture, and the reserved cotija cheese.
9. Bake at 375°F (190°C) for 25 minutes.
10. Garnish with some plain Greek yogurt and fresh cilantro before serving.
