Instructions

1. If you are cooking chicken, heat the broiler and glaze a baking pan with olive oil, put chicken on it, season the Chicken with the Spices on both sides and broil until golden, then turn and cook through about 6 minutes each side
2. If you are using cooked chicken mix 1/2 tsp of each of the spices with a splash of olive oil and toss with the cooked shredded chicken, set aside
3. Heat some Olive Oil and Saute all the Onions and Garlic (for both recipes) until golden
4. Cool the Chicken and use two forks to pull it apart and shred it
5. Add Chicken to a bowl along with 1/2 of the Onion/Garlic Mixture, Beans, Corn and Chilies
6. Add a little more oil to the pan you sautéed the onions in and toss in the Cumin Seed for 1 min
7. Add the remaining Onion/Garlic mixture and remaining Vegetables and Seasonings
8. Saute over medium high heat, letting the Vegetables brown a bit. Cover for a few minutes. When the Potato is softened, toss in the Beans and heat a few more minutes
9. Wrap 12 Corn Tortillas in a damp tea towel and microwave for 40 seconds
10. Spray or glaze with oil 2 shallow casserole dishes
11. Fill and roll the 12 Tortillas with the Chicken Mixture and top with Enchilada Sauce and Cheese
12. Repeat with remaining Tortillas and Vegetable Mixture
13. Cover and cook in 400f or 200c oven for 20 minutes, remove foil and let brown and additional 10 minutes or so
14. Top with Green Onions
15. Use extra filling to fill the flour tortillas. Bake 20 minutes at 400f uncovered on a cookie sheet until crisp and brown. You can top them with cheese if you like