By Sasha Gordanier
Preheat your oven to 375°F (190°C).
In a bowl, combine the shredded chicken, half of the salsa verde, and a handful of the shredded cheese. Mix well.
Lay out the corn tortillas and place an even amount of the chicken mixture onto each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
Pour the remaining salsa verde over the top of the rolled tortillas and sprinkle with the remaining cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbling and golden.
While the enchiladas are baking, combine the black beans (rinsed and drained), corn kernels, and cilantro in a mixing bowl. Drizzle with olive oil, and season with salt and pepper to taste.
Once the enchiladas are done, remove from the oven and let them cool for a few minutes before serving.
Serve the enchiladas hot, topped with additional cilantro if desired, and the corn salad on the side.
How did this recipe turn out? Let others know!
to rate this recipe
This Mexican Main Course Dinner recipe is ready in 45 minutes and features small corn tortillas, shredded cooked chicken, salsa verde and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 375°F (190°C).
In a bowl, combine the shredded chicken, half of the salsa verde, and a handful of the shredded cheese. Mix well.
Lay out the corn tortillas and place an even amount of the chicken mixture onto each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
Pour the remaining salsa verde over the top of the rolled tortillas and sprinkle with the remaining cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbling and golden.
While the enchiladas are baking, combine the black beans (rinsed and drained), corn kernels, and cilantro in a mixing bowl. Drizzle with olive oil, and season with salt and pepper to taste.
Once the enchiladas are done, remove from the oven and let them cool for a few minutes before serving.
Serve the enchiladas hot, topped with additional cilantro if desired, and the corn salad on the side.
Calories per Serving: 600
Your Rating:
