Shredded Chicken Enchiladas with Green Chile Sauce

Ingredients

Enchilada Sauce

• 2 cans green chilis, undrained

• 1 cup chicken stock

• 1 TBL oregano

• 1 cup chunky fresh salsa

• 1 clove garlic

• 1 teaspoon cumin

• 1 jalapeno (optional)

• 1/4 cup fresh cilantro or parsley

Enchiladas

• 3 chicken breasts cooked and shredded OR 1 rotisserie chicken, shredded

• 2 ears of fresh corn kernels (or 1 can)

• 1 can black beans

• 1 medium yellow onion, diced

• 1 red pepper, diced

• 2 TBL cream cheese

• 1 teaspoon chili powder

• 1 teaspoon cumin

• salt & pepper

• 6-7 large soft burrito shells

• 2 cups monterey jack and sharp cheddar cheese

Optional toppings: banana peppers, hot sauce, fresh jalapenos, cotija cheese, sour cream

Preheat oven to 375 degrees. Combine all enchilada sauce ingredients in a blender and blend until smooth and combined, set aside.

In a large saute pan heat 2 tablespoons of EVOO. Add onion and red peppers and saute 3-4 minutes. Add corn and black beans and garlic and saute veggies until tender. Add shredded chicken, cream cheese, and spices with another TBL of EVOO. Heat until cream cheese is melted and ingredients come together.

In a 13x9 pan, use half the enchilada sauce and pour into the bottom of the pan.

Fill each tortilla with chicken veggie filling, a little cheese, roll and place with open side down into 13x9 pan with enchilada sauce on bottom. Repeat until pan is full. Should make approx 6 large enchiladas. Top with remaining enchilada sauce and cheese. Bake 20 minutes until cheese is melted and sauces are bubbling.

Finish with desired toppings and serve.