Spicy Chicken & Bean Enchiladas Verde
Ingredients
- 4 cups shredded cooked Chicken
- 4 cups 32 ounces store-bought Salsa Verde, divided
- 12 ounces Colby Jack or Monterey Jack Cheese
- 1/2 cup fresh chopped Cilantro divided
- 1 can Beans rinsed your choice black, pinto, or cannellini
- salt and pepper to taste
- 12-16 Corn Tortillas
- sliced onion and sour cream for garnish
Instructions
- Preheat oven to 400 degrees
- Combine chicken, 1 cup salsa verde, beans (rinsed and partially smashed), 1/4 cup cilantro, salt and pepper to taste.
- Spread 1 cup of salsa verde in bottom of a 9x13 baking dish.
- Warm tortillas in a skillet, or wrap them in damp paper towels and microwave on high power until warm and pliable.
- Spoon about 1/4 cup of chicken filling into each tortilla, sprinkle with cheese and roll into a cylinder, place seam side down in baking dish. Repeat with remaining filling and tortillas.
- Drizzle enchiladas with 1 1/2 cups salsa verde.
- Cover dish with foil and bake at 400 degrees for 30 minutes.
- Remove from oven, remove foil, and immediately sprinkle with remaining cheese (and onion if desired), let stand for a few minutes until cheese has melted.
- Serve with sour cream and remaining salsa verde.
Notes
Adapted from Pam Andersons Perfect One Dish Dinners.
I like to serve this with Spanish Rice, Tortilla Chips, and maybe a light Salad with avocado slices on top!
Enjoy!
Enjoy!
Nutrition
Calories: 3040kcalCarbohydrates: 224gProtein: 235gFat: 121gSaturated Fat: 56gPolyunsaturated Fat: 15gMonounsaturated Fat: 35gCholesterol: 622mgSodium: 4711mgPotassium: 2816mgFiber: 34gSugar: 15gVitamin A: 236IUCalcium: 2111mgIron: 17mg
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