Jessica's Green Chile Chicken Enchiladas

In a large bowl: Chicken-cooked and cubed Onion & Garlic sauteed Cayenne, Salt and Pepper, a little coriander, cummin and chile powder at your own discretion Corn -frozen Black and/or Pinto Beans Green Chiles (Mild-medium) Green Enchilada Sauce Fresh serano or jalapeno Tomatillos if youre feeling crazy Chicken Stock Creme Fraiche or Sour Cream Cream Cheese Mexican Blend Shredded Cheese Corn and/or Flour Tortillas Butter Pour Enchilada sauce in the bottom of your 8'' X 12'' dish. Put everything but the tortillas and the butter in a bowl (including some more of the enchilada sauce and cheese) and stir. Roll mixture into tortillas. Pour more enchilada sauce over top the enchiladas cover with cheese and small cubes of butter for browning.. Bake at 350 for 1 hour covered in foil, take off foil continue to bake until cheese is melted. Serve with Mexican rice or fideo soup or maybe a side salad since this recipe is not nice to your waistline. After baking, top with cilantro & lime, salsa or just tomatoes, avocado and more sour cream if desired.