Fireroasted Chicken Enchiladas

You'll need: 

6 oz. boneless, skinless chicken breasts 

• 1/2 yellow onion, small 

• 1 ear of corn or 2/3 cup corn kernels 

• 1/2 red pepper, diced 

• 1/2 cup red kidney beans 

• 1-2 tsp chile powder 

• 1 tsp cumin 

• 1/2 cup salsa 

• 1/2 cup plain Greek yogurt 

• 15, 6-inch corn tortillas 

• 1/2 cup enchilada sauce 

• 1/2 cup shredded mozzarella cheese 

• OPTIONAL TOPPINGS: cilantro • green onions • tomatoes • guacamole • avocado • salsa • Greek yogurt 

1⃣Heat oven to HI broil. Grease broiler pan. Slice chicken into thinner slices. Season. Place on pan and broil 8 minutes. Flip. Broil another 6-8 minutes. Set aside. Turn oven down to 375 degrees. 

2⃣Heat a large frying pan over medium heat. Grease and add corn kernels, peppers and onion. Sauté 4 minutes, add cumin and chile powder. Cook another minute. Remove from heat. Add chicken, beans, salsa and yogurt. Mix well. 

3⃣Wrap tortillas in foil and place in oven 5-10 minutes to soften. Scoop 1/4 cup of mix into each tortilla. Roll up carefully and place seam down in a greased 9x13 pan. 

4⃣Top with enchilada sauce and cheese. Bake at 375 degrees for 20-25 minutes. Serve warm with toppings of choice :)