Appetizer/Small Plates Entrées

Chicken Enchiladas with Green Sauce

Lean Cuisine Glazed Chicken in Sauce 4 x 76 ounces, cooked, chilled	78 oz
Black beans, mature seeds, raw, prepared using package directions	3 cup
Onion, chopped	2 cup
Chili pepper, Jalapeño, cut in half lenght wise	3 each
Tomatillos, cut in half	27 oz
Cilantro, stems removed	2 cup
Whole wheat tortilla, 8 inch	20 each

Separate the chicken and mushrooms from the Glazed Chicken tray and reserve sauce. Toss the chicken and mushrooms with black beans in a bowl.
Roast onions, jalapeno and tomatillo for 15 minutes in a convection oven at 450°F. Refrigerate immediately. Once roasted vegetables are below 40°F, puree in blender with the cilantro and the reserved sauce from the Glazed Chicken.
Fill tortillas with bean and chicken mixture. Place stuffed tortillas in a baking dish and top with green sauce. Bake in a convection oven at 350°F for 15-18 minutes or until the internal temperature has reached 165°F.
Serve immediately.