Creamy Cheesy Chicken Enchiladas - Brooklyn's Bites

Ingredients

• 2-2.5 cups shredded chicken (I like to use rotisserie chicken)
• 1.5 cups corn (canned, fresh or frozen! I like to use frozen fire roasted corn)
• 2 cups shredded cheddar cheese (I am using a mix of both standard cheddar and white cheddar – best if you are able to freshly grate)
• 1/2 red onion, finely diced
• 1/4-1/2 cup diced pickled jalapeños (If you prefer less heat, swap this for a 4oz can of green chilis)
• 1/3 cup plain Greek yogurt
• 1 lime, juiced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt & pepper
• 8 flour tortillas
• 12oz green enchilada sauce