Enchiladas Verde and Southwest Bean Salad

ENCHILADAS VERDE

INGREDIENTS

• 2–3 FRESCA 7” Yellow Corn Tortillas
• 1 cup green chile verde sauce    
• 1/3 cup white shredded cheese (panela, jack, mozzarella, queso blanco)
• 1/8 cup fire-roasted green chiles, diced
• 3/4cup chicken, cooked and shredded
• 1/4 cup cotija cheese, crumbled

FOR EACH SERVING
Toss together the chicken, chiles, cheese and 1 cup of the chile sauce. Spray hot sauté pan or griddle with high-heat oil; sauté tortillas briefly to soften. Lay a tortilla flat and fill with about 1/4 cup of filling down the center. Bring the edges over the filling to close it, and then lay the tortilla seam-side down on serving plate. Repeat until all of the tortillas are filled. Pour remaining sauce over the top. Sprinkle with the cotija cheese. Bake until cheese melts. Garnish.

SOUTHWEST BEAN SALAD

INGREDIENTS

• 3 cups frozen or fresh, roasted corn
• 1/3 cup pine nuts
• 1/4 cup lime juice
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• freshly ground pepper to taste
• 15-ounce can black beans, rinsed
• 2 cups shredded red cabbage
• 1 large tomato, diced
• 1/2 cup minced red onion

FOR APPROXIMATELY 8 SIDE SERVINGS
Place pine nuts in a small, dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2–4 minutes. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.