Rolled Green Chile Enchiladas

Green Chile Chicken Enchiladas

Ingredients:
4 cooked chicken breasts shredded
Pinch cumin
Pinch oregano
1 tablespoon whole wheat flour
28 oz can of green enchilada sauce
4 oz can of diced green chilies
1 8 oz can of organic black beans
1 8 oz can of organic corn
Green chile corn tortillas (I used seven tortillas, but it depends how titghtly you wrap them and how big your baking dish is)
8 oz (one brick) sharp cheddar cheese, coarsely grated
8 oz (one brick) jack cheese, coarsely grated
2 tablespoons olive oil
Salt and pepper to taste

Serve alongside:  iceberg lettuce, diced tomato, sour cream and beans (re-fried if you’re feeling really saucy)

Recipe:

1. Preheat oven to 350 degrees.
2. Heat olive oil in a heavy bottomed stockpot or Dutch oven. Season the chicken breast with, cumin, oregano, salt and pepper and place in the Dutch oven.   Cook each side of the chicken until golden brown.  Remove from Dutch oven and set aside for a few minutes.  Add flour, let cook until it starts to turn golden brown and the moisture is gone from the pan. Add green chilies  green enchilada sauce, black beans and organic corn and stir to combine. Bring to a boil, and then add the chicken back in the Dutch oven and let simmer, until the chicken is fully cooked through.  Also letting it reduce a bit, until the green chile thickens.
3. Once the chicken is cooked through, remove from green chile mixture and shred using two forks.  Then add it back to the green chile mixture.
4. Spread the bottom of a baking dish with a bit of the green chile mixture.  Take a green chili corn tortilla (these tortillas are so flavorful, I purchased them at Sprouts) and fill it with the green chile chicken mixture. Add a sprinkle of cheese inside the tortilla, roll the tortilla and place in the baking dish.  Continue this process with the rest of your tortillas until the baking dish is full.  Pour some sauce on top, making sure to get some chicken spread evenly throughout. Add a layer of cheese. Pour a bit more sauce on top and cover with cheese.  
5. Bake 30 minutes-ish, or until the whole thing is bubbling and the cheese on top has completely melted. Let rest for 5 minutes or so, then serve in heaping piles with shredded iceberg lettuce, diced tomato, sour cream and beans on the side.
6. Garnish with a sprig of cilantro or sweet basil