INGREDIENTS
1
Flank Steak
Cumin
Sea Salt
Fresh Black Pepper
PepperJack Cheese, shredded
1
14 to 16 oz Can Green Enchilada Sauce
1/4 cup
Greek Yogurt
1
Whole Lime, juiced (depending on the size and how much of a zip you want)
1 can
Creamed Corn
3 tbsp
Plain Greek Yogurt
1/4 cup
Cilantro, chopped
Corn Tortillas