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.