1. Cook the Chicken
Preheat oven to 400°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken, fajita seasoning, salt, and pepper. Cook until lightly browned.
Add onion and bell peppers and cook for 4–5 minutes, until softened. Stir in enchilada sauce or salsa verde and remove from heat.
2. Make the Street Corn Filling
In a bowl, combine corn, cream cheese, Greek yogurt, chili powder, chives, and a pinch of salt. Stir in ¾ cup of the shredded cheese.
3. Assemble
Divide the corn mixture among the tortillas. Roll tightly and place seam-side down over the chicken mixture in the skillet. Sprinkle with the remaining cheese.
4. Bake & Serve
Bake for 15–20 minutes, until bubbly and golden.
Drizzle with mayonnaise and finish with Cotija cheese, avocado, cilantro, Tajín, and a squeeze of fresh lime before serving.
