Chicken Enchiladas and Salsa Verde

Pre-make the sauce or the whole filling. Mix it all up on a busy week night and dinner is served!

Recipe by: Dani Bowen

Details

Serves: 6

Prep Time: 20 minutes

Ready In: 60 minutes

Materials

• Medium saute pan

• Baking dish

Ingredients

• 2 lbs chicken

• 1 jalapeno

• 1 c black beans (canned or cooked)

• Corn

• Flour tortillas

• 1/2 onion

• 1 lime

• 4 oz mozzarella cheese

• Olive oil

• Salt and pepper

Instructions

Read through the entire recipe before getting started.

• Wash and dry all produce.

• Dice half an onion. Carefully remove seeds and core from jalapeño. Juice lime. Dice chicken into 1/4 inch pieces.

• Prepare Salsa Verde (below)

  • Preheat oven to 350ºF. Heat 1 tbsp. oil in previously used (tomatillo) pan over medium-high heat. Add diced onion, chicken, and a pinch of salt and pepper. Sauté until chicken is fully cooked and onions are translucent. Add corn and sauté for 1-2 min to brown. Add cooked beans and about 1/2 cup of salsa verde and mix. Filling should be a little moist but not runny, adjust salsa amount if needed.

• Assemble Enchiladas! Fill each tortilla with filling right in the middle. Fold edges around to close. Place seam-side down on a baking dish. Repeat with remaining tortillas and filling. Then drizzle 1 cup of salsa verde on top. Sprinkle half of the cheese on top of salsa verde.

• Bake for 20-25 min until cheese is melted, sauce is absorbed, and enchiladas are warm. Remove from oven and serve. Enjoy!