In a skillet add corn and cook over medium heat until slightly charred. This step can be skipped, but the add flavor is so good!

Preheat oven to 375 degrees.

In a small bowl, mix together mayonnaise, plain greek yogurt, lime juice, chili powder, garlic powder, and sea salt.

In a large bowl, mix together shredded chicken, roasted corn, cilantro, jalapeño, feta cheese, and mayonnaise mixture.

In casserole dish, add ½ cup green enchilada sauce reserving the remaining sauce to top on the tortillas.

Add filling (about ¼ cup) into tortilla and tightly roll. Continue to do for all tortillas. You should use up all the mixture when doing this. I ended up making two small casserole dishes.

Place remaining enchilada sauce on top and sprinkle with pepper jack cheese.

Add to the oven to bake for 25 minutes.

Remove from the oven and top with addition shredded feta cheese, cilantro and red onion.

Enjoy!