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1 pack garden salsa egglife® wraps
1 can black beans
1 can diced green chilis
1 can enchilada sauce
½ cup shredded cheese
2 chicken breasts, shredded
½ red onion, diced
2 tomatoes, diced
2 cups corn
1 jalapeño, diced
2 limes
salt & pepper to taste
In a pan, warm black beans with diced green chilis over medium heat. Stir until heated through, use the back of the spoon to coarsely mash beans.
In a bowl, mix shredded chicken with ¼ of the enchilada sauce. Lay 1 garden salsa egglife wrap flat in a baking pan, spread a spoonful of the beans down the center of the wrap and top with chicken. Roll up and place upside down in the pan. Repeat until the pan is full, laying each enchilada next to each other.
Cover enchiladas with remaining enchilada sauce and sprinkle shredded cheese evenly on top. Bake at 375 degrees for 20 minutes or until the cheese is melted.
Prepare corn salsa by combining tomatoes, red onion, jalapeño and corn. Add the juice of two limes and season with salt and pepper to taste. Remove enchiladas from oven & top with the corn salsa. Enjoy!
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