Green Chili Chicken Enchiladas

These Green Chile Chicken Enchiladas use shredded chicken, white beans, corn and plenty of Pepper Jack cheese then are smothered in a green salsa verde.

Ingredients

1 roasted chicken white breast meat, shredded
4 cups salsa verde separated (See Note 1)
2 cup cooked white beans See Note2
1 cup corn kernels or corn from one ear of corn cut off
4 oz can chopped green chiles

style="box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">3 cups Pepper Jack cheese shredded, separated

8 wheat or corn tortillas medium size

1 cup Monterey Jack shredded

Fresh cilantro chopped

Instructions

Preheat the oven to 350˚F.
Shred the chicken and place in a bowl. Add 1 cup of green salsa, beans, corn, green chiles and 2 cups Pepper Jack cheese. Mix thoroughly.
Place the chicken filling on the tortilla lengthwise and roll up, this filling should make about 8 (distributed evenly).
In the bottom of one 13"x9" or two 8x8" baking pans that have been sprayed with cooking spray, add 1 cup of the salsa verde, shake pan to distribute on bottom and then place the rolled enchiladas.
Pour remaining sauce over the enchiladas and top with remaining 1 cup each Pepper Jack and Monterey jack cheeses. Bake for 30 minutes.
Remove and let cool slightly before serving.