Chicken Enchiladas with Pinto Beans and Creamy Tomatillo Sauce
What’s better than enchiladas? Cheesy enchiladas filled with shredded chicken, pinto beans, and mild green chiles, then baked under a blanket of melty cheddar and creamy tomatillo sauce.
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Ingredients
- 2 organic boneless skinless chicken breasts (about 5 ounces each)
- 1 cup cooked pinto beans
- 4 or 5 sprigs organic fresh cilantro
- 1 organic Roma or other tomato
- Sunbasket tomatillo simmer sauce base (tomatillos - green tomatoes - green chile peppers - onions - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
- ¼ cup Greek yogurt
- ¼ cup diced mild green chiles
- 6 Mi Rancho Artisan tortillas
- ½ cup grated cheddar
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