My husband and I always love us some Mexican food, and last night was no exception as we gobbled up these Green Chile Enchiladas. He had some leftovers for lunch and messaged me still raving about them. I call that a win!
2 15oz cans White beans (pinto, white cannellini, or otherwise), drained and rinsed
1 15oz can Black beans, drained and rinsed
1 4oz can Green chiles
4 cups Salsa Verde
3 cups Pepper jack cheese, shredded and separated
I cup Corn kernels (frozen or canned)
1 cup Monterey cheese, shredded
Step 1: Preheat oven to 350°F
Step 2: Mash up white beans. I used my ninja but you can just use a fork.
Step 3: Combine mashed beans, black beans, green chiles, 1 1/2 cup Pepper jack cheese, 2 cups Salsa Verde, and corn.
Step 4: Place about 1/4 cup of mixture in each tortilla, roll up, place in 9×11 greased, glass pan.
Step 5: Top tortillas with remaining salsa Verde and cheeses. Bake for 30 minutes. Enjoy!