Enchiladas

• 7 whole CORN Tortillas (6"), Reserving An 'extra' One For Toasting
• 1/4 cups Fresh Cilantro
• 1 can (14.5 Oz. Can) Canned Tomatoes With Peppers (I Like Trader Joe's)
• 1 cup Low Sodium Chicken Stock
• 2 teaspoons Chile Powder
• 3 cloves Garlic, Minced
• 1/4 cups Crumbled Queso Fresca Or Monterey Jack
• 1/2 cups Corn
• 3 Tablespoons Sunflower Seeds
• 1 whole Nopale, Spikes Removed, Diced (optnl)
• 1 can (15 Oz. Can) Low Sodium Whole Black Beans
• 2 cups Leftover Cooked Chicken Breast
• 7 ounces, weight Salsa Verde

1. Toast your "extra" tortilla in the oven or toaster oven until crispy.
2. Throw the cilantro, tomatoes, stock, chile powder, crispied tortilla and garlic into the food processor and process until smooth. Set half of this aside.
3. Spray a 9" baking pan with oil and preheat the oven or toaster oven to 425F.
4. Smooth 3 tablespoons of the tomato sauce on the bottom of the pan. Hold a tortilla in your hand like a trough. Fill with cheese, corn, seeds, nopale, beans, chicken, and whatever else you're stuffing it with. Holding the sides up, place it in the pan. Add tomato sauce to the inside. Roll it a bit to make a tube shape. Roll it over so the "seams" are face down. Repeat with all 6 tortillas.
5. Remember that sauce you set aside? Pour it all over the top. If you want, you can add more cheese to the top, too. Throw any leftover stuffing ingredients into the pan with the enchiladas.
6. Throw the pan in the oven uncovered for 20 minutes.
7. Smother with the salsa verde.
8. I like to add avocados and lime to the table, but it's up to you. This is really good with steamed squashes as a side dish!

corn tortillas, ubc, tomatoes, chicken, chile powder, garlic, ubc, corn, sunflower seeds, nopale, black beans, chicken, weight salsa

Taken from tastykitchen.com/recipes/holidays/enchiladas-2/ (may not work)