INGREDIENTS
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3 chicken breasts, cut in half
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1 14 oz jar Old El Paso Enchilada Sauce
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1 small jar green chiles
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2 chipotles in adobo, chopped
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2 to 3 cups shredded Monterey Jack cheese
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6 6-inch corn tortillas
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1 cup black beans
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1 cup fresh corn, removed from the cob
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scallions and cilantro to garnish