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	Chicken Enchiladas Serves 4

	Qty	Size	Ingredient
	8	ea	Corn Tortillas (5")
	8	oz	Shredded Chicken* or Pork**
	8	oz	Prepared Mole Sauce
	6	ea	Jalapeño Peppers
	4	ea	Scallion Onions
	1	sm	Sweet Onion
	4	cloves	Garlic
	1	12 oz	Can Stewed Tomatoes
	1	12 oz	Can Enchilada Sauce
	1	cup	Shredded Monterey Jack Cheese
	½	cup	Chopped Fresh Cilantro
	½	cup	Frozen Corn (thawed)
	2	tsp	Cumin Powder
	½	tsp	Chipotle Powder
	1	tbls	AP Flour
			Salt & Pepper to Taste
	Saute the onion and garlic in ½ stick of butter until translucent.  Add corn, stewed tomatoes and Jalapeños (de-seeded & de-veined - depending on the amount of heat you want) until heated thoroughly.  Add Cumin, Chipotle and flour, simmer until it starts to thicken.  Finally, add the cilantro and chicken/pork. Microwave tortillas for 30 seconds (if you don't, they will crack when you try to roll them).  Pour the can of enchilada sauce into a shallow dish to coat tortillas.  Place one eighth of chicken mixture into each coated tortilla, roll and place in baking dish seam side down (enchiladas should fill the bottom of the baking dish).  Pour remaining enchilada sauce over tortillas, spread mole sauce over top and then cover with shredded cheese. Bake in 350º oven for 15 minutes or until cheese begins to brown.  Garnish with chopped scallions. * You want the most moist, best tasting shredded chicken.  (see Brine Turkey) ** You can also use Pork.  (see Puerco Pibil or Crock Pot Barbacoa)