Method

0
In a bowl, add the chicken pieces, salt, smoked paprika, garlic powder, black pepper, Cajun seasoning, and 1 tbsp oil. Mix well until the chicken is evenly coated.
1
Heat a pan over medium heat with a little oil. Once hot, add the seasoned chicken and cook for 3-4 minutes, stirring occasionally.
2
Add the minced garlic and cook for 1–2 minutes, until fragrant.
3
Add the diced onion, bell peppers, corn, and jalapeño (if using). Stir and cook for 3–4 minutes, until the vegetables soften slightly and chicken is cooked through.
4
Lower the heat and add the cream cheese, lemon juice, and water. Stir until the cream cheese melts and forms a creamy sauce that coats the chicken and veggies.
5
If the mixture seems too thin, simmer for 1–2 minutes until thickened. Taste and adjust salt if needed. Remove from heat.
6
Preheat the oven to 400°F.
7
Lightly brush one side of each tortilla with oil. Flip the tortillas over and spoon the chicken filling onto the un-oiled side.
8
Sprinkle with cheese, then fold or gently press the tortillas closed.
9
Arrange them on a baking sheet and bake for 10–15 minutes, or until the tortillas are crispy and the cheese is melted.