DAN ZEHR'S CHICKEN ENCHILADAS

DAN ZEHR'S CHICKEN ENCHILADAS image

Yield 6-8 People

Number Of Ingredients 10

1.5-2 lbs. chicken, boneless (white or dark meat)
6 large (10") or 8 medium (8") flour tortillas
8 oz. frozen corn
2 10 oz cans enchilada sauce (red or green)
1 16 oz. can black beans, drained
2 cups shredded cheese, mexican variety if avail
6 to 8 oz. salsa verde
4 oz. chopped chile peppers
1/2 white onion finely diced
1/2 to 1 cup fresh cilantro, stemmed, washed, finely chopped

Steps:

Preheat oven to 350 degrees. Saute chicken in medium sized skillet over medium-low heat 15 to 20 minutes until cooked thoroughly. Allow to cool and then dice finely or shred. In medium size mixing bowl combine corn, 1 can enchilada sauce, beans, 1 cup of cheese, salsa verde, chile peppers, onion and cilantro. Mix well with wooden spoon. Add chicken and mix well. Prep 9 x 13 inch baking dish with olive oil. From remaining can of enchilada sauce, evenly distribute approximately half onto bottom of pan. On a flat surface evenly spoon out mixture on center of tortillas extending to 1 inch from each edge. Roll and place in baking dish. Pour remaining sauce over rolled tortillas and then evenly sprinkle remaining cup of cheese on top. Bake uncovered for 45 minutes. Serve with sour cream.