INGREDIENTS
12
corn tortillas, halved
1 1/2
lbs boneless skinless chicken breast
30 oz
canned black beans, drained and rinsed
1 cup
canned corn
3 cups
enchilada sauce
2 cups
reduced fat shredded Monterey Jack cheese
6
green onions, chopped
1/3 cup
cilantro, chopped
2 tsp
garlic powder
2 tsp
chili powder
2 tsp
ground cumin
1 tsp
paprika
1/2 tsp
salt
1/2 tsp
black pepper