Smoked Chicken Enchiladas

Instructions

1. Drain tomatillos and put in blender with jalapenos, onion, garlic, lime juice, salt, and parsley. Blend using chop setting and apply multiple pulses until nicely blended, but not pureed.
2. Slice chicken into long strips that will still fit nicely on grill. Place chicken in a large plastic bag with Mojo marinade for at least 2 hours. Turn grill on 350 degrees and grill chicken for about 7-8 minutes per side until done. Let chicken rest for about 10 minutes and then slice into small pieces.
3. Spray a large, rectangular baking dish with olive oil. Place corn tortillas in the dish side-by-side like a bunch of tacos until dish is full. Fill each tortilla with a spoonful of corn, black beans, jalapenos and chicken. Add a little cheese on top. Then, roll each stuffed tortilla and line them up in the pan. Pour tomatillo sauce over the top of all the tortillas and then cover the top with cheese.
4. Place pan back in 350 degree grill for 15-20 minutes until cheese is nicely melted and all ingredients have heated back up. Serve with a little sour cream.
5. Don’t worry if the tortillas break up or don’t make perfect rolls. At some point, it will all mix together anyways!