INGREDIENTS
1
roasted chicken (white breast meat, shredded)
4 cups
salsa verde (separated (See Note 1))
2 cups
cooked white beans ((See Note 2))
1 cup
corn kernels or corn from one ear of corn cut off
4 oz
can chopped green chiles
3 cups
Pepper Jack cheese (shredded, separated)
8
wheat or corn tortillas (medium size)
1 cup
Monterey Jack (shredded)
Fresh cilantro (chopped)