The Lovell Table

These are not your typical enchiladas. I make a jalapeno lime glaze/dressing/sauce (no idea what to call it) to pour over enchiladas filled with corn, Greek yogurt, chicken, and cheese. They are a little bit lighter but still make for a filling meal! I hope you try them out.

Ingredients

• 1 pound chicken breast cubed
• 4 ears of corn husked and cut off the cob
• 7-8 tortillas
• 1/4 cup Greek yogurt
• 1 1/2 cups shredded pepper jack cheese
• Everything but the Elote Seasoning from Trader Joes (if you do not have use 1/2 teaspoon of cumin and 1 teaspoon of paprika)
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chile powder
• 1/2 teaspoon paprika
• juice of two limes
• zest of 1 lime
• 2 jalapeno peppers
• 1/2 cup cilantro
• salt
• pepper
• 1/4 cup olive oil

Method

1. Preheat oven to 375 degrees
2. Make the jalapeno lime topping- halve and deseed two jalapenos, place jalapenos, cilantro, lime zest, and lime juice in a food processor and blend. Drizzle in olive oil until you reach a pourable consistency.
3. Heat corn in pan on stove with a pinch of salt, pepper, and 2 teaspoons of Everything but the Elote Seasoning for 5 minutes
4. Remove corn from the pan and reserve 1/3 cup of corn for topping
5. Toss chicken with cumin, oregano, chile powder, and paprika
6. Cook chicken on pan for 10 minutes flipping halfway or until cooked through
7. Meanwhile mix corn (not the 1/3 cup for the topping) with Greek yogurt
8. Assemble your enchiladas with a heaping tablespoon of the corn mixture, three to four chicken cubes, and 1/2 tablespoon of cheese
9. Roll and nestle in a 9×13 inch baking dish until the dish is full
10. Pour jalapeno lime mixture over the top, 1/3 cup reserved corn, and the remaining cheese
11. Cover with aluminum foil and bake for 20 minutes
12. Uncover and bake for 5- 10 more minutes until the cheese is bubbly on top