I know what you’re thinking. You feel like you gained 5 pounds just by reading this. But bear with me, it’s worth sticking around for. This recipe is so naughty, it’s nice. We love this recipe for el pollo fundido but since they don’t have green enchilada sauce here, then I had to improvise. I used the recipe from my favorite enchiladas as the base and the final result pretty much rocked our world!
1 28 oz can red enchilada sauce (or use your favorite homemade version)
3 boneless skinless chicken breasts
2 cups shredded monterey cheese
1/2 cup minced fresh cilantro
1 cup black beans
1 cup whole kernel corn
8-10 flour tortillas
vegetable oil for frying
Optional toppings: shredded lettuce, sour cream, olives, diced avacado, diced tomato, salsa
Cook chicken in crockpot or stove top then shred. Heat enchilada sauce in a large skillet over medium heat, remove 1 cup and reserve to top. Mix shredded chicken, black beans, corn and cilantro into enchilada sauce and stir. Simmer for 10 minutes. Heat vegetable oil over medium heat in a separate skillet. Spoon chicken mixture down the center of each tortilla then sprinkle with cheese. Fold ends in then roll up tightly. Fry each side in oil until lightly browned then remove to paper towels to drain. Drizzle reserved enchilada sauce on each serving and top with desired toppings.