Instructions

1. Preheat oven to 450.
2. Combine all ingredients for the marinade and whisk well.
3. Put the meat into a baggie, add the marinade and seal; rubbing the meat with the marinade.
4. Refrigerate for at least 2 hours.
5. Put a pan on medium and add 1 tablespoon olive oil.
6. Add the chicken cooking 4-7 minutes per side, depending on thickness.
7. Test for doneness by using a meat thermometer. Chicken should register at 165.
8. Remove from heat and set aside.
9. Add 1 tablespoon of olive oil to the pan and add the onions and peppers.
10. Saute on medium until the peppers are softened and the onions are translucent.
11. Add in the black beans, corn and chilis reducing the heat to low and stirring. Cook for ~3 minutes until you can ‘smell’ the corn cooking.
12. Lay a tortilla flat and spread out some cheese in the middle of it.
13. Add the veggie mixture down across the cheese.
14. Slice up the chicken and layer that across the veggies.
15. Ladle ~2-3 tablespoon of enchilada sauce over top.
16. Add about 2 tablespoon of sour cream over top of that.
17. Sprinkle with a tad more cheese.
18. Fold the sides and then roll up tucking the end underneath.
19. Place on a pan and drizzle more sauce over top.
20. Sprinkle lightly with cheese.
21. Bake for 8-10 minutes or until the cheese is melted.
22. Serve with sour cream and guacamole.