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Poblano Skillet Enchiladas Lulu The Baker
Ingredients
  • 3 chicken breasts cut in half
  • 1 16 ounce jar tomatillo salsa or green enchilada sauce
  • 1 4-ounce can green chiles (optional)
  • 3 cups shredded Monterey Jack cheese
  • 6 6-inch corn tortillas
  • 1 cup black beans
  • 1 cup fresh corn removed from the cob
  • scallions and cilantro to garnish
Note: Ingredients may have been altered from the original.
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