First, grill the corn on the BBQ for about 10 minutes, turning every couple of minutes, until the cob is charred.
Then, turn on the oven to about 400 degrees on the bake setting.
Next, chop the jalapeño, cilantro and green onions. Add to a bowl and de-cob the corn. Crumble the cheese and add it to the bowl with the corn and greens. Then, add in the chopped garlic, lime juice, mayo and spices. Mix well.
Lay out the 9×13 pan and coat with 1-2 tablespoons of the enchilada sauce. Then, stuff the corn tortillas (I warm them up first so they don’t break) with the street corn mix. Fold neatly and lace in the pan. Continue on until all 12 are done.
Coat the stuffed tortillas with the rest of the enchilada sauce and top with the shredded cheese. Then, bake for 18-25 minutes until the cheese is bubbly and browning.
Done! Take out of the oven and let them rest for about 5 minutes. During that time slice some avocado and get the toppings ready. We use greek yogurt.