Step 1

Cook chicken and shred with forks (or use leftover cooked chicken or rotisserie chicken).

Step 2

Whisk the marinade ingredients together in a liquid measuring cup (Should make about 1 cup). Add 2/3 cup of the marinade into the bowl with the chicken. Cover and refrigerate for 30 minutes or up to several hours.

Step 3

Add chili verde sauce to the remaining ⅓ cup of marinade and stir to combine. If the green chiles are chunky I like to pulse the sauce with an immersion blender until smooth.

Step 4

Add beans, corn to the chicken mixture. Fill the tortillas with a spoonful of the chicken filling and sprinkle a generous handful of cheese on top (reserving about 1 cup of cheese for topping on the enchiladas at the end).

Step 5

Roll up the tortillas and place them in the pan, seam side down. 

Step 6

Pour the green chili sauce on top of the enchiladas. Sprinkle with remaining cheese.

Step 7

Bake at 350 degrees F for 30 minutes, then place under broiler for 2-3 minutes or until cheese is golden.