Chicken Enchiladas

Chicken...

Roasted and cooled....

And shredded. (Legs for lunch!)

Dried New Mexico red chilies...

Stems, seeds removed. Simmered in chicken stock for an hour with half an onion and some garlic...

Pan roast some sweet grape tomatoes...

Add to chillies....

Put the whole pot of stuff in a blender....

And pulse until smooth.

Beautiful, bright red and lots of heat.

Now beans. A can of pintos, drained, a small can of green chilies, drained, onion, garlic and chipoltle chili powder.

Sweat the onion and garlic....

Add beans, chilies and spice. Smash beans with a little chicken stock, heat through.

Yummy and fat free smashed beans.

Jalepenos...

Sliced thin.

Asiago fresco cheese...grated. Lots.

Add a bit of cheese, more green chilies and just a touch of sauce to chicken...

Mix it up.

Take corn tortillas for a swim in warmed sauce...

Stuff with chicken...and roll up.

Top with more sauce, lots of cheese and jalepenos. Bake just long enough to heat through.

Chicken enchiladas. Dinner!