Chicken Corn Enchiladas

Chicken Corn Enchiladas

1 cup great northern beans

4 cups water

½ cup maple syrup

½ tsp chili powder

½ tsp cumin

½ tsp celery seed

½ tsp garlic powder

½ tsp dry mustard

1 bay leaf

Combine above ingredients in slow cooker on low for 8-9 hours. Remove bay leaf.

1½ cups diced cooked chicken

3 pieces bacon, cooked and crumbled

1 onion, chopped (reserve ¼ for topping)

½ red bell pepper, chopped

1 tbsp oil

8 corn tortillas

Preheat oven to 375º.  Sauté onion and pepper in skillet for 3-5 minutes, add chicken and bacon and cook a few minutes longer.  Add to beans and stir to combine.  Spoon onto corn tortillas and carefully roll and place in lightly greased baking dish seam side down.  Bake at 375º for 20 minutes until slightly crispy.

Melt butter in sauce pan over medium high heat; add flour and stir, pour in chicken broth slowly, stirring constantly until thickened, add cheese and stir to combine.  Pour over top of baked enchiladas and sprinkle with chopped jalapeño and onion.  Bake 10-15 minutes longer at 375º.  Cool 5-10 minutes before serving.

2½ tbsp butter

2½ tbsp flour

1 cup chicken broth

½ cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

1 jalapeño pepper, diced

 Crackerberries 2011