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.
|3/4 cup||Beehive Meals Salsa Verde Chicken|
|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)|
Follow Slow Cooking Instructions to cook chicken from our Salsa Verde Chicken.
In a bowl, combine Beehive Meals Salsa Verde Chicken, corn, black beans, and shredded pepperjack cheese.
Evenly spread 1/2 cup of the mixture in the center of each tortilla. Wrap tightly and place in baking dish.
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.
Remove from oven, then top with sour cream, fresh jalapenos, cilantro, and limes. Serve with rice and beans. Enjoy!