Ingredients

The following ingredients have 8 Servings
  • 4 cups cooked chicken breast (shredded (See Note 1))
  • 4 cups salsa verde (separated (See Note 3))
  • 2 cups cooked pinto beans
  • 1 cup corn kernels (fresh or thawed from frozen)
  • 4 oz chopped green chiles ((See Note 2))
  • 3 cups Pepper Jack cheese (shredded, divided)
  • 8 corn tortillas (or flour tortillas, medium size)
  • 1 cup Monterey Jack (shredded)
  • Fresh cilantro (chopped)

Instruction

  • Preheat the oven to 350˚F.
  • Shred the chicken and place in a bowl. Add 1 cup of green salsa, beans, corn, green chiles and 2 cups Pepper Jack cheese. Mix thoroughly.
  • Place the chicken filling on the tortilla lengthwise and roll up, this filling should make about 8 (distributed evenly).
  • In the bottom of one 13"x9" or two 8x8" baking pans that have been sprayed with cooking spray, add 1 cup of the salsa verde, shake pan to distribute on bottom and then place the rolled enchiladas.
  • Pour remaining sauce over the enchiladas and top with remaining 1 cup each Pepper Jack and Monterey jack cheeses. At this point you can cover with aluminum foil and freeze for later use if you like or bake for 30 minutes (See Note 4).
  • Remove and let cool slightly before serving.