Salsa Verde Chicken Enchiladas
Creamy, salsa verde enchiladas stuffed with tender, slow-cooked shredded Salsa Verde Chicken, black beans, corn, and pepper jack cheese.
SELECT YOUR SIZE:
Ingredients
1 1/3 cups Beehive Meals Salsa Verde Chicken
6 Corn Tortillas
1/4 cup Black Beans
1/4 cup Corn
1 cup Shredded Pepper Jack Cheese
1 Tablespoon Sour Cream
Ingredients
2 2/3 cups Beehive Meals Salsa Verde Chicken
12 Corn Tortillas
1/2 cup Black Beans
1/2 cup Corn
2 cups Shredded Pepper Jack Cheese
2 Tablespoons Sour Cream
Ingredients
4 cups Beehive Meals Salsa Verde Chicken
18 Corn Tortillas
3/4 cup Black Beans
3/4 cup Corn
3 cups Shredded Pepper Jack Cheese
3 Tablespoons Sour Cream
Ingredients
5 1/3 cups Beehive Meals Salsa Verde Chicken
24 Corn Tortillas
1 cup Black Beans
1 cup Corn
4 cups Shredded Pepper Jack Cheese
1/4 cup Sour Cream
Instructions
1. Follow Slow Cooking Instructions to cook Beehive Meals Salsa Verde Chicken.
2. In a medium sized bowl, drain the salsa verde liquid from the chicken, then set aside to use later. Then, in a large bowl, combine the Beehive Meals Salsa Verde Chicken, black beans, corn, and a small handful of the shredded pepper jack cheese, then stir until combined. Fill the center of each tortilla with this mixture, then place in a lightly greased baking dish.
3. In the bowl of the salsa verde sauce, add the sour cream and stir until combined. Evenly spread this mixture on top of the rolled enchiladas, then top with the rest of the shredded pepper jack cheese.
4. Bake in the oven at 350 degrees, uncovered, for about 30 minutes. Then remove from the oven and serve with a side of refried beans and cilantro lime rice. Enjoy!