I love this time of year for it's yummy, cheesy, gooey, oven-baked possibilities.  I think it's time again soon for a big pot of braised oxtails...soon friends, and I promise pictures (working on getting a new flash for my camera for even better shots - I'm still learning...)

Made some enchilada's recently and I thought I would share.  Now, before some of you start commenting because my version is not 'authentic', it is authentic in spirit :-)

You'll need the following for this batch of my enchiladas:

8 small corn tortillas (I wouldn't make them with the flour type - too soft)
2 cups shredded cooked chicken
1/3 c corn niblets
1/c c black beans (rinsed)
1/2 c diced white onion
1 tb olive oil
2 cloves minced garlic
1 small can green chiles
1 small can enchilada sauce
1 c grated pepperjack cheese
2 green onions, chopped
salt & pepper to taste.

-Pre-heat oven to 350F
-Lightly oil a 13x9 baking dish
-Saute onions and garlic over medium heat in the olive oil for 2 - 3 minutes, until onions are translucent
-Combine chicken, black beans, corn, green chiles, 1/4 c of the cheese in a bowl
-Add the sauteed onion and garlic, season mixture to taste with salt and pepper
-Fill each tortilla with a scant 1/2 cup of the chicken mixture then roll up each tortilla and place seam side down in the baking dish.
-Pour enchilada sauce over top of the enchiladas and top each one with a little of the remaining cheese.
-Cover with some aluminum foil which you have lightly oiled (oiled side down please)
-Bake for 40 minutes, then uncover for 5 minutes and place back in the oven.
-Top with some sour cream, the green onions and guacamole (unless you're my husband and don't like either! :-) )
-Serve with a crispy salad.



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