This can make 2 pans of enchiladas if you do the roll-up method and split the cheese and sauce before making the first pan.

Ingredients

Sauce

3-4 cloves garlic, very finely minced
Chipotle peppers in adobo sauce *
- 1 for mild
- 2-3 for medium
- 3+ for hot
-- can leave seeds in or take them out
2 tsp chili powder (more if you want it more spicy)
1 1/2 tsp roasted cumin
3/4 tsp salt
1/2 tsp black pepper
6 oz can tomato paste
2 cups water
2 cups chicken stock
1 1/2 Tbsp Agave Nectar or 1 Tbsp raw sugar
3 Tbsp corn starch mixed in 3 Tbsp hot water

Enchiladas

3 cups diced chicken
1 15 oz can beans (black, pinto, kidney, etc..), rinsed and drained
1 10 oz can mild Rotel (diced tomatoes ok if no Rotel)
1 cup organic corn kernels
3 cups shredded cheese
24 flour tortillas (8" size) (you can use corn tortillas if desired)
2 1/2 cups enchilada sauce

Garnish

Green onions, chopped
1-2 Tomatoes, chopped

Directions

Mix all of the enchilada sauce recipes in a sauce pan and heat to a boil. Reduce heat and simmer for 30 minutes. Taste and reseason as needed with more salt and pepper. Cook another 15 minutes. This yielded about 3 cups of sauce when done.

Mix the chicken, beans, rotel, corn, and 1/2 of the cheese in a large bowl.

Use one of the options below to assemble the enchiladas.

Option 1: Layer some tortillas on the bottom of the dish, add some of the chicken mix, a bit of cheese, and a little of the sauce. Continue until the dish is about 3/4 full or until ingredients run out. Top with remaining cheese and sauce.

Option 2: Place a large spoonful of the chicken mixture into each tortilla and roll up. Continue until a single layer of enchiladas inhabit the dish. Top with remaining cheese and sauce.

Cover and bake at 350 for 20 minutes.

Uncover and bake another 15 minutes.

Let rest 5 minutes, garnish with the tomato and green onion.