Green Chicken Enchiladas

Ingredients and Weight:

• 1 boneless, skinless chicken breast (1 pound)
• 1 tablespoon olive oil
• 1 onion, chopped (1/2 cup)
• 2 cloves garlic, minced
• 1 (4-ounce) can diced green chiles
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can salsa verde
• 1 (12-ounce) package corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Sour cream and guacamole for topping (optional)

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Difficulty Level: 2 (easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Season chicken breast with salt and pepper.
3. Heat olive oil in a skillet over medium heat. Cook chicken until golden brown on all sides.
4. Transfer chicken to a plate and let it rest for 10 minutes.
5. Remove the bones and shred the chicken using two forks.
6. In the same skillet, sauté onion and garlic until softened.
7. Add green chiles, black beans, corn, and salsa verde. Bring to a simmer.
8. Stir in shredded chicken.
9. Fill each tortilla with the chicken mixture.
10. Place the enchiladas in a 9x13 inch baking dish.
11. Top with shredded cheese and cilantro.
12. Bake for 20 minutes or until golden brown and bubbly.

Nutritional Information:

• Serving size: 1 enchilada (1/8 of recipe)
• Calories: 350
• Fat: 15g
• Carbohydrate: 35g
• Protein: 20g

Dish Characteristics:

• Savory and flavorful
• Creamy and cheesy
• Vibrant and colorful
• Customizable with toppings

User Comments:

• "These enchiladas were absolutely delicious! The green sauce was so flavorful and the chicken was so tender." - Sarah
• "I loved the combination of the black beans, corn, and salsa. It was so hearty and satisfying." - John
• "The cheese made these enchiladas so creamy and gooey. I couldn't get enough!" - Emily
• "These were the perfect meal for a weeknight dinner. They were easy to make and so delicious." - David
• "I would definitely recommend these enchiladas to anyone who loves Mexican food." - Mary

Special Precautions and Tips:

• If you don't have time to shred the chicken, you can buy pre-shredded chicken from the grocery store.
• To make these enchiladas vegetarian, omit the chicken and add an extra can of black beans or corn.
• To make these enchiladas gluten-free, use corn tortillas that are labeled as gluten-free.