Ingredients
- 2 lbs boneless chicken
- 8 8# flour tortillas
- 8 oz frozen corn
- 2 10 oz cans enchilada sauce
- 1 16 oz can black beans
- 2 cups shredded cheese
- 6 oz salsa verde
- 4 oz chopped chile peppers
- 1/2 white onion
- 1 cup chopped cilantro
Recipe Description
With all this talk of peppers, guacamole, and some things I can’t even mention on here, making enchiladas just seemed like the thing to do. Oh, and did I mention our six boys love this particular meal? Why I don’t make it more often is beyond me because it is truly easy, inexpensive and most important: there are seldom leftovers – an-all telling sign of approval. Enchiladas and guacamole get along quite nicely with one another, particularly with a dollop of sour cream. (For a low fat alternative, consider Greek yogurt in lieu of the sour cream)
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