1 If using rotisserie chicken, skip this step. If you are cooking your own chicken, season both sides with salt, pepper, and garlic powder. Add to your skillet with a little oil and cook until fully cooked through. Let it rest for 5 minutes and then shred.
2 In your oven-safe pan, add the butter, corn, and jalapeno. Cook for 5 minutes on medium/high, remove and set aside to cool.
3 In a mixing bowl, add the mayo, yogurt, lime juice, hot sauce, spices, and around ½ cup of cotija cheese. Give it a quick stir.
4 Next, add in the corn mixture, give it another quick stir, and set a few scoops aside (for topping).
5 Add the cooked chicken with another stir.
6 In an oven-safe pan (I used the same one), add a few spoonfuls of the enchilada sauce to the bottom.
7 Warm your tortillas (if using corn). Add 3-4 Tbsp. of the chicken mixture to the tortilla and roll it up.
8 Add the enchiladas to the pan. Top off with more sauce.
9 Sprinkle on the Monterey Jack cheese and bake at 375° for 25 minutes.
10 Top with corn mixture and more cotija.
11 Enjoy!
