Corn and Chicken Enchilada Casserole - Talley Farms Box

Ingredients

• 2 tbsp extra virgin olive oil
• 3 cups of shredded chicken
• 1 oz taco seasoning
• 1 yellow onion, sliced
• 1/2 lb peppers, sliced
• 28 oz can green enchilada sauce or salsa verde
• 2 cups fresh corn kernels
• 4 oz cream cheese, room temp
• 1/4 cup plain greek yogurt
• 2 tbsp chopped fresh chives or green onions
• 1 1/2 cups shredded Mexican cheese blend
• 6-8 tortillas, warmed
• Avocado, cotija cheese, lime, cilantro, green onion, or sour cream for serving
• 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.
• 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.
• Serve warm, drizzled with sour cream, and top with avocado, cilantro, green onion, or cotija cheese. Enjoy!
• Cilantro , Corn , Onions , Peppers
• Persimmon Salad
• Sheet Pan Eggplant Parmesan
• Pomegranate Apple Chicken Salad