Spicy Verde Chicken Enchiladas

Preheat your oven to 350 F.

Prepare the enchilada filling: Fire up your grill or skillet to medium heat and cook the chicken breasts (depending on thickness this should take about 6 minutes per side). While this is cooking dice up the onion and cook it on the grill over a sheet of foil foil or toss it in a skillet with the butter and cook over medium heat until translucent.

Add the cooked chicken into a bowl, shred it with a fork and add the onion and pinto beans. Stir in jalapeños, cumin, ancho pepper and salt. Set aside.

Prepare the enchilada sauce: Add broth, tomatillos, garlic cloves, green habanero hot sauce, Black Label Reserve hot sauce, ground cumin and epazote to a blender and puree.

Pour the sauce into a pot on the stove and add the flour. Whisk and slowly bring to a boil. Boil for 30 seconds, reduce the heat and set aside.

Assemble the enchiladas: Preheat oven to 350 F. Evenly divide the filling 8 ways and spoon down the center of a flour tortilla. Sprinkle each with a little cheese (reserving some cheese for the top) and add two tablespoons of sauce to each tortilla. Fold the top over the filling and roll up the tortillas. Place the tortillas seam side down into an oven safe dish and sprinkle with remaining cheese and top with sauce. You might have some extra sauce, save it and use it for later.

Bake at 350 F for 15 minutes. Remove from oven and allow it to sit for a few minutes before serving. Top with fresh cilantro and avocado pieces. I also like to squeeze a little fresh lime on top of my enchiladas after they come out of the oven.