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Homemade Chicken Enchiladas

Dan from Platter Talk
  • 45 minutes
  • Serves 8

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)