These enchiladas are perfect for a summertime fiesta! The moringa superfood used in the salsa verde adds Vitamin A, potassium, magnesium, calcium, protein, and fiber! This healthy and delicious dish will have everyone begging for seconds!
1 Rotisserie Chicken or 2 Cooked Chicken Breasts, Shredded
Pour the enchilada sauce into a small bowl with the moringa powder and mix well. Pour just enough of the sauce into the baking dish to lightly cover the bottom. Set the rest of the sauce aside.
Heat the olive oil in a large skillet over medium heat. Once hot, add the garlic and onion and saute for 2 minutes.
Add the shredded chicken, beans, and corn to the skillet. Mix well for 2 minutes, then add 2 Tbsp of the enchilada sauce, 1 Tbsp of sour cream, 1 tsp cumin, and a pinch of salt and pepper. Mix well and cook for two more minutes.
Remove the enchilada mixture from heat. Fill each tortilla with the enchilada mixture, roll, and place into the baking dish.
Pour the rest of the enchilada sauce over the enchiladas, the top with shredded cheese.