INGREDIENTS
1
Chicken breast, cooked and shredded
2
ears Corn, kernels
4 oz
Green chilies
1/2
Onion
4 cups
Spinach, Fresh loosely packed
1 tbsp
Cooking oil
1/2 tsp
Cumin
6
Corn tortillas
2 oz
Cream cheese
19 oz
Enchilada sauce, Green
2 cups
Sargento® shredded 4 cheese mexican