Directions

1. Preheat you oven to 375. In a medium bowl, combine the corn, red onion, tomato, and lime juice. Season to taste and set aside.
2. In a large pan, heat the olive oil over medium-high. Bash the chicken until flattened. Season the chicken on both sides with salt, pepper, and parika and add breasts to the pan. Sear until browned, about 3-6 minutes on each side. Reserve one of the chicken breasts for later use. Transfer the other two to the cutting board, clice into cubes and return to the pan, add the chipotle. Adjust heat to low.
3. Scoop a portion of the chicken mixture into a tortilla, roll, and add to a back dish. Repeat until all tortilla's are rolled. Top with the corn salsa and cheese. Transfer the baking dish to the oven. Bake until cheese melts, about 7 minutes.
4. While Enchiladas bake, make avocado cream: In a blender or food processor, puree the avocado, lime juice, cilantro, and Greek yogurt. Gradually add in the water until creamy (you may not use all of the water. Season to taste with salt and pepper.
5. Carefully remove the baking dish from the oven. Top Enchiladas with the avocado cream and additional cilantro. Makes 4 servings.