Mojo Chicken Encheladas

• Chicken Thighs (8-10,bone in)
• Mojo Marinade (20 oz)
• Lime Juice (4 oz)
• Orange Juice (4 oz)
• Cidar Vinegar (1 oz)
• Diced Red Onion
• Diced Tomatoes(14.5 oz can)
• Black Beans (12 oz can)
• Jalepenos (to taste)
• Mexican Cheese Blend (8 oz)
• Sour Cream (to taste)
• Tortillas (four or corn)

1. Combine chicken thighs, mojo marinade, lime, orange juice and vinegar in a crock pot. Cook on medium/low heat for 8 hours. Remove from heat, debone the chicken and set aside to cool. Reserve mojo marinade in a large measuring cup (you can skim off the excess oil/fat using a gravey seperator).
2. In a saucepan, brown onions, then add tomatoes and blck beans, reduce on high for 3-5 mins. Add chicken and allow mixture to cool for 10 minutes.
3. Warm tortillas in microwave for 10 seconds. Ladle some mojo sauce into the bottom of a 9/13' baking dish. Spoon chicken mixure into tortillas and folding them seam side down into the baking dish. When the dish is full, ladle more mojo marinade over the top, cover with cheese and jalepenos. Bake at 350 degrees for 20 minutes uncovered. Garnish with sour cream and enjoy!
4. PS: this goes great with yellow rice.

chicken, marinade, lime juice, orange juice, vinegar, red onion, black beans, jalepenos, cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/mojo-chicken-encheladas-50033942 (may not work)