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Preheat oven to 350 degrees.
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Lightly grease a large baking dish.
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(I used a 9 x 13 glass pan.)
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Heat 2 Tbsp.
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oil in saucepan over medium heat.
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Add in the first six ingredients and stir into melted butter for 1 minute.
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Then add water and bouillon.
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Bring mixture to a boil, stirring constantly.
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Reduce heat and simmer 10-15 minutes until thick.
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In small skillet on the side, heat 2 Tbsp.
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oil over medium heat.
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Add diced onion and green chiles.
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Saute until onions are cooked and translucent.
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Turn off heat and add chicken to mixture.
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(Or if you are beginning with raw chicken, feel free to cook alongside the onions and chiles.
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Then dice or shred the meat afterwards.)
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To assemble the enchiladas, set up an assembly line including: tortillas, sauce, beans, chicken mixture, and cheese.
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Lay out a tortilla, and spread a spoonful of sauce in a line down the center.
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Then add beans on top of the sauce, then some chicken mixture, and cheese.
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Roll up tortilla and place seam-side down in baking dish.
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Once all enchiladas are made, pour extra sauce over the top.
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Bake at 350 degrees for 20 minutes.
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Then remove dish and sprinkle extra cheese on top, and bake for 5-10 minutes more until tortillas begin to brown slightly around the edges.
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Remove from oven and serve immediately.
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Enjoy!
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!
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(See related blog post link for more pics and info!)
