1 lb of chicken thighs or breast salt, pepper, taco seasoning (1 tbsp chili powder, tsp oregeno, 1 tsp cumin, tsp paprika) cup flour 1 can of enchilada sauce 1 28 oz can stewed tomatoes 5 mild green chilies (finely diced) 4 chipotle peppers in adobe sauce (also finely diced) 2 tablespoons of adobe sauce from peppers 1 onion (small dice) 4 cloves fresh garlic (minced) 16 oz shredded cheese 16 corn tortillas 2 cans of black beans 1 tsp lime juice 1 bunch of fresh cilantro (chopped) 1 can diced tomatoes/peppers or salsa shredded lettuce sour cream fresh salsa

Preparation:1) Pat chicken dry to ensure even browning. Season with salt/pepper. Dredge in a blend of taco seasoning and flour. Brown evenly on each side in large saute pan coated with olive oil until cooked through. Remove chicken from pan, set aside to cool.

2) In the same pan, saute 1 diced onion, ensuring to scrape up any brown chicken bits left in the pan. Once onions are just translucent, add 3 cloves of minced garlic and saute for 1 minute or until deliciously fragrant. Add green chilies and chipotles, saute for another minute. Add stewed tomatoes and cook for another 3 minutes or so, breaking up the tomatoes as you do this so they arent in such huge chunks. Turn heat down and pull chicken, then return chicken to pan allowing it to simmer a few minutes. Add adobe sauce.

3) Heat oven to 350. In a large casserole dish, add enchilada sauce to cover bottom of dish. Fill corn tortillas* with chicken mixture, sprinkle with some cheese, roll and set in dish. Repeat until dish is full. Then ladle remaining enchilada sauce over enchiladas and top with shredded cheese until covered. Bake at 350 until cheese is melted and JUST BEGINNING to brown.

4) While enchiladas are baking, you can start on the beans. First saute half of an onion in a pan until onions are tender and translucent, add 1 cloves minced garlic and saute until aromatic. Then add beans and mix well. Then add lime juice and the can of diced tomatoes/peppers or salsa. Add most of the chopped fresh cilantro (saving enough for topping enchiladas). Let beans simmer on low to keep warm until enchiladas are ready.Serve two enchiladas over a bed of shredded lettuce, with beans on the side. Top the enchiladas with fresh salsa, sour cream, and fresh cilantro.

*Hint: when using corn tortillas, it helps to heat them in the microwave for 60 seconds to make them warm and pliable since they will crumble less.