Chicken Verde Layered "Enchiladas" with Black Beans and Vegan Street Corn

Milk

Enchilada, beans, corn, corn mix, crema, salsa macha, pickled red onion

Optional garnishes - Avocado, cilantro, lime, sour cream.

KEEP FROZEN.  Cook enchiladas from frozen (best) or thaw in the refrigerator overnight.  Thaw everything else in cold water, open immediately, refrigerate and use within 48 hours.

Enchiladas - Pre-heat oven to 375F bake.  Bake enchiladas until cheese is lightly browned on top and they are heated through (30-60 minutes depending on how cold they are).

Beans - Heat on medium, stiring occassionally.  

Corn - Heat a skillet on medium-high.  Add corn and saute for about 1 minute to remove excess moisture.  Add mix and cook for 1 minute longer, stirring often.

Enchiladas - Tortillas (corn, water, trace of lime), chicken (organic chicken, garlic, onion, ginger, lemongrass, salt, pepper), green mole sauce (tomatillos, water, canned roasted hatch chiles (chiles, water, garlic, onion, spices, citric acid), onion, cilantro, green onion, garlic, terregon, corriander, cumin, Mexican oregano, bay leaves, salt, pepper), cheese (whole milk, salt, cultures and enzymes).  Beans - Black beans, water, onion, garlic, apple cider vinegar, brown sugar, cumin, salt, pepper.  Corn - Organic white corn.  Corn mix - Avocado oil, green onion, garlic, nutritional yeast, cilantro, lime juice, salt, pepper.  Salsa Macha - Sunflower seeds, olive oil, avocado oil, vinegar, chiles, garlic, salt, Mexican oregano.  Pickled Onion - Red onion, water, apple cider vinegar, sugar, garlic, salt, herbs.