Chicken Enchiladas

Ingredients

For Sauce:

• 1 lb tomatillos, outer shell removed
• 1/2 lb tomatoes, halved
• 1 green bell peppers, seeded and sliced
• 1 onion, sliced
• 2 garlic cloves
• olive oil
• lime juice of 2-3 limes
• cilantro

• 1 package corn tortillas
• vegetable oil

• 1 lb chicken, roasted with olive oil, salt, pepper
• (If vegetarian, use diced vegetables like red pepper and zucchini or butternut squash, roasted)
• 1 can corn, drained
• 1 can black beans
• 2 c shredded cheese - could be pepper jack, plain jack, mexican blend
• 1/2 c sour cream
• salt and pepper
• cumin

Preparation

Roast tomatillos and tomatoes with olive oil and salt in 400 degree oven until browning. Caramelize onions and green bell pepper in olive oil in skillet on the stove. When soft and golden, add 2 smashed garlic cloves. Cook a few minutes, then remove from heat.  When tomatillos and tomatoes are ready, put in blender with caramelized onion, bell pepper, and garlic, lime juice, cilantro.  Blend and season as needed.

Lightly fry tortillas in vegetable oil.

Combine chopped roasted chicken, corn, black beans, 1/2 of shredded cheese, sour cream in a bowl. Season to taste with sea salt, pepper,

and cumin.  Pour about a half cup of sauce in bottom of baking pan and spread evenly.  Roll each tortilla with chicken mixture, lining them up tightly in the baking pan.  When they fill the pan, cover in sauce generously, then top with remaining cheese.  Bake at 375 for about 20 minutes until cheese is melting and starting to turn golden.

Remove and serve with sliced avocado, chopped romaine, and chopped tomato.