Ingredients

The following ingredients have 8 Servings
  • 1.5-2 lbs. chicken (boneless (white or dark meat))
  • 6 large (10" or 8 medium (8") flour tortillas)
  • 8 oz. frozen corn
  • 2 10 oz cans enchilada sauce (red or green)
  • 1 16 oz. can black beans (drained)
  • 2 cups shredded cheese (Mexican variety if avail)
  • 6 to 8 oz. salsa verde
  • 4 oz. chopped chile peppers
  • 1/2 white onion finely diced
  • 1/2 to 1 cup fresh cilantro (stemmed, washed, finely chopped)

Instruction

  • Preheat oven to 350 degrees.
  • Saute chicken in medium sized skillet over medium-low heat 15 to 20 minutes until cooked thoroughly. Allow to cool and then dice finely or shred.
  • In medium size mixing bowl combine corn, 1 can enchilada sauce, beans, 1 cup of cheese, salsa verde, chile peppers, onion and cilantro. Mix well with wooden spoon. Add chicken and mix well.
  • Prep 9 x 13 inch baking dish with olive oil. From remaining can of enchilada sauce, evenly distribute approximately half onto bottom of pan.
  • On a flat surface evenly spoon out mixture on center of tortillas extending to 1 inch from each edge. Roll and place in baking dish. Pour remaining sauce over rolled tortillas and then evenly sprinkle remaining cup of cheese on top.
  • Bake uncovered for 45 minutes.