8ouncesfreshly grated sharp cheddar,Monterey jack, or similar cheese
1/2cupblack beansrinsed and drained
1/3cupwhole kernel cornfresh from the cob, canned and drained, or frozen and thawed
1/4cupdiced red onionabout half of 1 small red onion
1large jalapeño peppercored, seeded and diced
1/2cupchopped fresh cilantro
Bake sweet potato fries according to package or recipe instructions. Remove from the oven and change the oven temperature to broil.
In a small bowl, combine the shredded chicken and enchilada sauce, then toss to coat. In a small, separate bowl, stir together the Greek yogurt (or sour cream) and 2 tablespoons milk. If necessary, continue adding milk, 1 teaspoon at a time, until you have a thick but pourable consistency.
Scatter the chicken over the baked fries, reserving any sauce that remains in the bowl. Sprinkle with the cheese, black beans, corn, red onion, and jalapeño. Return the fries to the oven and broil until the cheese melts, about 1 minute. Remove from the oven and drizzle with the reserved enchilada sauce and Greek yogurt mixture. Sprinkle with fresh cilantro. Serve warm.