INGREDIENTS
1 1/2
lbs. chicken (boneless (white or dark meat))
6
large (10" or 8 medium (8") flour tortillas)
8 oz
frozen corn
2 10 ounce cans
enchilada sauce (red or green)
1 16 ounce 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)