1 roasted chicken with white meat shredded
4 cups Salsa verde separated
2 cup cooked white beans
1 cup corn
4 ounce can chopped green chiles
3 cups pepper Jack cheese, shredded
8 tortillas
1 cup Monterey Jack shredded
Cilantro
Preheat oven to 350 degrees
Shred Chicken and place in bowl, add green salsa, beans ,corn, green chiles, and 2 cups pepper jack cheese. Mix thoroughly.
Place chicken filling in tortilla and roll up
in bottom of 13"x9" spray pa. Add 1 cup of salsa verde shake pan to distribute evenly then place tortillas on. Pour remaining sauce over enchiladas and top with remaining cheeses.
Bake for 30 minutes.
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