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Thursday, April 7, 2011

Green Chile Enchiladas

(Makes 32 Enchiladas)
10 to 15 large chicken breasts (slow cooked in 1 can chicken broth for 6 hours and shredded)
4 cans kidney beans (drained)
3 cans black beans (drained)
2 cans kernel corn (drained)
6 servings white or brown rice cooked
28oz can green chile enchilada sauce
tortillas of choice (I used the wheat Costco variety)

Mix all ingredients together and spoon a cup of mix into each tortilla

To serve:  Thaw.  Pour can of green chile enchilada sauce on top.  Bake at 350 degrees for 40 minutes.  Put cheese on top for last 10 minutes of cooking.

Top with salsa, guacamole, tomatoes, lettuce, olives, etc.
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