Chicken Enchiladas

INGREDIENTS:
1 tbsp olive oil
1/2 onion, chopped
1 tsp Salt
1/2 green pepper, diced
1 tsp ground cumin
1 garlic clove, minced
2 chicken breasts or 2 cups chicken, cooked and shredded
1 cup frozen corn, defrosted
1 16 oz can re-fried beans
1 4 oz can diced green chiles(I only used half the can and it was perfect)
1 1/2 cups dairy-free Mexican cheese blend or cheddar cheese
1 28 oz can gluten-free & dairy-free enchilada sauce
8 gluten-free corn tortillas


DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Heat 1 tbsp of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.
3. Add green pepper and sauté for another 2 minutes.
4. Add cumin and garlic and sauté for an additional minute.
5. Remove the mixture from the pan and place in a large bowl. After the mixture has cooled, add the chicken, corn,re-fried beans, chiles, and 1 cup cheese and mix to combine.
6. Pour half of the enchilada sauce in a 9 x 11 inch baking dish.
7. Scoop about 1/2 cup size of the mixture and place it in the middle of each tortilla shell and roll it up.
8. Place the rolled enchiladas seam side down and close together to hold their form, in the sauced baking dish.
9. Once you have finished filling the enchiladas, pour the rest of the enchilada sauce over the top and sprinkle with 1/2 cup cheese.
10. Cover the dish with foil and bake in the oven for 15 minutes.
11. Serve.