Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts
  • 15 ounce can black beans (, drained and rinsed)
  • 1 cup corn ((fresh or frozen) cooked)
  • 16 ounce bottles Salsa verde
  • 10 large flour tortillas
  • 3 cups Monterey Jack Cheeses (, shredded)
  • 1/3 cup honey
  • 1/2 cup lime juice
  • 2 teaspoons chili powder
  • ½ teaspoon paprika
  • 1/2 teaspoon cumin
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • sour cream
  • fresh cilantro

Instruction

  • Cook chicken and shred with forks (or use leftover cooked chicken or rotisserie chicken).
  • Whisk the marinade ingredients together in a liquid measuring cup (Should make about 1 cup). Add 2/3 cup of the marinade into the bowl with the chicken. Cover and refrigerate for 30 minutes or up to several hours.
  • Add chili verde sauce to the remaining 1/3 cup of marinade and stir to combine. If the green chiles are chunky I like to pulse the sauce with an immersion blender until smooth.
  • Add beans, corn to the chicken mixture. Fill the tortillas with a spoonful of the chicken filling and sprinkle a generous handful of cheese on top (reserving about 1 cup of cheese for topping on the enchiladas at the end).
  • Roll up the tortillas and place them in the pan, seam side down. 
  • Pour the green chili sauce on top of the enchiladas. Sprinkle with remaining cheese.
  • Bake at 350 degrees F for 30 minutes, then place under broiler for 2-3 minutes or until cheese is golden.