Green Chili Chicken Enchiladas

• Gluten free

• Meat

  • 1 Chicken, roasted

• Produce

  • 1 Cilantro, fresh
  • 1 cup Corn kernels or corn from
  • 1 4 oz can Green chiles
  • 2 cup White beans, cooked

• Condiments

  • 4 cups Salsa verde

• Bread & Baked Goods

  • 8 Wheat or corn tortillas, medium size

• Dairy

  • 1 cup Monterey jack
  • 3 cups Pepper jack cheese

Found on keviniscooking.com

Description

Ingredients

• 1 roasted chicken, white breast meat, shredded
• 4 cups salsa verde, separated (See Note 1)
• 2 cup cooked white beans (See Note2)
• 1 cup corn kernels or corn from one ear of corn cut off
• 4 oz can chopped green chiles
• 3 cups Pepper Jack cheese, shredded, separated
• 8 wheat or corn tortillas (medium size)
• 1 cup Monterey Jack, shredded
• Fresh cilantro, chopped

Directions

• 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 13x9 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. Bake for 30 minutes.
• Remove and let cool slightly before serving.

Nutrition