INGREDIENTS
2
large chicken breasts (cooked, shredded)
1/2 cup
corn (canned or frozen)
3/4 cup
black beans (drained and rinsed)
1 cup
enchilada sauce
4
large flour tortillas
1 cup
Monterey Jack cheese
1/4 cup
cilantro (fresh, chopped)
4
green onions (chopped)