Heat the grill to medium high heat, or a skillet pan.

Let the meat rest on the counter (on a plate of course)

Sprinkle each side of the meat evenly with salt, pepper, and cumin.

Place on the grill for 7-10 minutes per side or until desired internal temp.

Remove from the grill, tent with aluminum foil and let rest for 10 minutes.

Meanwhile, in a small bowl combine the enchilada sauce, lime juice and greek yogurt.

Set aside.

In a blender combine the corn, greek yogurt and cilantro.

Blend until smooth.

Heat the oven to 375.

In a 9x13" baking dish, spread a little of the enchilada sauce to cover the entire bottom of the pan.

Heat a medium saute pan over medium low heat and add a drizzle of oil.

Heat the tortillas up in the skillet, flipping once to make them tender and pliable.

Remove to a paper towel.

Fill each tortilla with a little meat and cheese.

Roll up and place seam side down in the baking dish. Repeat until all tortillas have been used.

Top the tortillas with enchilada sauce (we didn't use all of ours because I really like to still taste the tortilla and have texture, vs having them drowning in sauce. Do as you choose.)

Top with more pepperjack cheese.

Bake in the oven for 20 minutes or until hot and bubbly.

Remove from the oven and serve with the cool sweet corn crema.

Enjoy!