This is a delicious recipe that is easy; inspired by one of my former roommates, who taught me how to make this. I have since made my own variation. Please feel free to add your own special touch.
Ingredients1 1/2 lbs Chicken (or beef or leftover pulled pork)
24 corn tortillas, 15 cut in half; 9 left whole
2 cups sharp cheddar or monterey jack
1/4 + cups dry rub mixture (see below) or to taste
1/2 cup tomatillo salsa (I use \'Frontera\')
4 cups red or green sauce for enchiladas, canned or your own recipe
2 tablespoons olive oil
12 ounces sliced black olives
2 cups dry rub: 1/4 c each of granulated garlic, chili powder, brown sugar. 1/8 cup each of salt, pepper, cumin, chipotle chili powder, onion powder placed in a jar and shaken well. Reserve remainder and use for other recipes.
1 brown onion, minced
3 cups pre-cooked black beans
1/8 cup dry rub, or to taste
1/4 cup tomatillo salsa (\'Frontera\')
1/4 cup red or green sauce for enchiladas