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Chicken, Fresh Corn and Three Bean Enchiladas
BAREFEET IN THE KITCHEN17Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. chicken (cooked and shredded, I used a mix of light and dark meat)
- 3 cups beans (cooked, your choice, I used a cup each of white beans, black beans and pinto beans, feel free to use 2 cans of whichever beans you like best for the same amount total)
- 1 sweet onion (medium, chopped small)
- 1 green bell pepper (diced small)
- 2 ears corn kernels (removed)
- 1 Tbsp. butter oil
- 14 oz. green chile (frozen roasted and chopped, mild or hot depending on taste)
- 1/2 cup sour cream
- 1 1/2 cups green chile sauce (divided)
- 8 oz. jack cheese (Monterrey, shredded)
- 8 oz. cheddar cheese (shredded)
- 2 Tbsp. spice (Mexican, mix or taco seasoning)
- kosher salt (to taste)
- ground black pepper (freshly, to taste)
- 20 white corn tortillas
- fresh cilantro (Optional:, chopped for garnish)
- sour cream (Optional:, for topping)
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