Salsa Verde Chicken Enchiladas

Salsa Verde Chicken, corn, black beans and cheese rolled up in a soft tortilla, smothered in green chile sauce and cheese, then baked in the oven to perfection.

Calories	Carbs	Protein	Fats
605	53g	51g	21g

Recipe and Ingredients

Measurement	Ingredient
1 1/3 cups	Beehive Meals Salsa Verde Chicken
4	Medium Tortillas
1/2 cup	Corn
1/2 cup	Black Beans
1/2 cup	Shredded Pepperjack Cheese
1/2 cup	Salsa Verde Sauce
1/2 cup	Shredded Pepperjack Cheese (for topping)

Measurement	Ingredient
2 2/3 cups	Beehive Meals Salsa Verde Chicken
8	Medium Tortillas
1 cup	Corn
1 cup	Black Beans
1 cup	Shredded Pepperjack Cheese
1 cup	Salsa Verde
1 cup	Shredded Pepperjack Cheese (for topping)

Measurement	Ingredient
4 cups	Beehive Meals Salsa Verde Chicken
12	Medium Tortillas
1 and 1/2 cups	Corn
1 and 1/2 cups	Black Beans
1 and 1/2 cups	Shredded Pepperjack Cheese
1 and 1/2 cups	Salsa Verde
1 and 1/2 cups	Shredded Pepperjack Cheese (for topping)

Measurement	Ingredient
5 1/3 cups	Beehive Meals Salsa Verde Chicken
16	Medium Tortillas
2 cups	Corn
2 cups	Black Beans
2 cups	Shredded Pepperjack Cheese
2 cups	Salsa Verde
2 cups	Shredded Pepperjack Cheese (for topping)

Instructions

Step 1:

Follow Slow Cooking Instructions to cook chicken from our Salsa Verde Chicken.

Step 2:

In a bowl, combine Beehive Meals Salsa Verde Chicken, corn, black beans, and shredded pepperjack cheese.

Step 3:

Evenly spread 1/2 cup of the mixture in the center of each tortilla. Wrap tightly and place in baking dish.

Step 4:

Evenly spread Salsa Verde sauce on top of enchiladas and sprinkle shredded pepperjack cheese on top. Bake in the oven at 425 for 20-25 minutes.

Step 5:

Remove from oven, then top with sour cream, fresh jalapenos, cilantro, and limes. Serve with rice and beans. Enjoy!

MFP: Beehive Meals - Salsa Verde Chicken Enchiladas - Family Style