2lbschickencooked and shredded, I used a mix of light and dark meat
3cupscooked beans of your choiceI 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)
1medium sweet onionchopped small
1green bell pepperdiced small
2ears cornkernels removed
1tablespoonbutter or olive oil
14ouncefrozen roasted and chopped green chilemild or hot depending on taste
1 1/2cupsgreen chile saucedivided
8ouncesMonterrey jack cheeseshredded
2tablespoonMexican spice mix or taco seasoning
kosher saltto taste
freshly ground black pepperto taste
15-20white corn or flour tortillas
Optional: fresh cilantrochopped for garnish
Optional: sour cream for topping
Melt the butter in a large skillet over medium high heat. Add the onions, peppers and corn and saute until almost tender. Salt and pepper as this cooks. Add the beans, green chiles, and all of the spices. Add the chicken, sour cream and 1/2 cup of the green chile sauce. Toss or stir well to combine thoroughly.
Preheat the oven to 350 degrees. Pour a small amount of green chile sauce into the bottom of a 9x13 dish, turn the dish in your hands, just to coat the bottom with the sauce. Warm the tortillas just slightly in the microwave and then loosely wrap them in a towel on the counter. (Warm tortillas will fold and roll much more easily without cracking.) Combine the two cheeses in a bowl next to the tortillas.
One at a time, holding a single tortilla in your hand, place a generous scoop of the chicken mixture in the tortilla and then a sprinkling of cheese. Fold the sides in and then place the roll seam side down in the bottom of the pan. Repeat until the pan is tightly packed with rolled tortillas. I typically fit 12-14 tightly packed corn tortillas in the bottom of the 9x13 pan or approximately 8 flour tortillas. When all the mixture has been rolled into the tortillas, pour the remaining cup of green chile sauce (and any remaining chicken mixture or sauce left in the pan over the rolled tortillas and top generously with the rest of the cheese.
At this point, the pan of enchiladas can be covered with foil and refrigerated until ready to eat. If you do refrigerate the dish, simply add an additional 20-30 minutes to the covered baking time.
Cover the pan with foil and bake for about 30 minutes, then uncover and bake an additional 5-10 minutes until the edges are bubbling and the cheese is completely melted. Let rest 10-20 minutes on the stove-top prior to serving. It will firm up and be much easier to slice after it has cooled a bit. Garnish individual servings with cilantro and sour cream just before serving. Enjoy!
FREEZER MEAL: Layer everything into the pan and when it has cooled completely, cover with foil or lids and freeze. 1-2 days before you plan to eat this, take it out of the freezer and place it in the fridge. Once thawed, bake as noted above.
Chicken, Fresh Corn and Three Bean Enchiladas https://barefeetinthekitchen.com/chicken-fresh-corn-and-three-bean/