Chicken-N-Corn Enchiladas

Written By: Li Cross - Apr• 10•14

Chicken Enchiladas                   

Chicken-N-Corn Enchiladas

2 cups cooked diced chicken

1 cup frozen organic corn

1 small can of mild green chiles

1 cup plain Greek yogurt

1 tsp. Stevia with organic sugar


 10 to 12 large tortillas

2 Cups Colby Jack Cheese

Mix all ingredients (Except cheese) in a large bowl and scoop onto tortillas one at a time, roll and place into a baking dish. Cover with cheese and cover the dish with aluminum foil. Bake for  20 minutes at 350

  • I use only Free Range Chicken with No Antibiotics.

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