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I was watching some old bat on the food network make some enchiladas using salsa, but they weren't lively enough for me. So I figured I'd take her idea and make it my own. The tomato-paste was not initially part of the recipe, but it was added in when I realized I didn't have anything to cover the enchiladas with to keep them moist ontop.

• 12 oz jar of red salsa
• 2 cans of black beans, drained and rinsed
• 1 can of whole kernel corn, drained
• 1 small can of sliced jalapeno peppers, drained
• 1 8 oz can of tomato paste, divided in half
• 1 yellow onion, medium chop
• 2 cloves garlic, minced
• 1/2 stewed red bell pepper, diced fine
• 2 cups grated Mexican-style cheese
• 8 whole wheat flour tortillas, big burrito sized
• 1.25 lb of chicken tenders
• 2 tbsp of olive oil
• Spices: coriander, dried cilantro, paprika, chili powder, cumin, kosher salt, black pepper, garlic powder, onion powder

• Preheat oven to 350 degrees Fahrenheit.
• Lubricate your enchilada holding device,

1. Place chicken tenders in the freeze for 5-10 minutes.
2. In a big ass skillet drizzle about 1 or 2 tbsp of olive oil.
3. Bring up your big ass skillet to medium-high heat until the oils is no longer sluggish when you swirl the skillet around.
4. Toss in your onions and stir frequently to prevent burning until they become nice and soft.
5. Toss in the garlic and cook for about a minute, keep the garlic from burning.
6. Remove chicken from freezer and cut into thin strips about a quarter of an inch wide.
7. Add the chicken to the skillet and stir them into the onion and garlic mixture.
8. Add the jalapenos and stand back until the steam dissipates, stir once or twice and cook for 1 minute.
Science Sidenote!
The capsaicin in the pepper is a natural irritant to us hairy mammal folk. When the peppers come into contact with the hot surface of the pan, the capsaicin suspended in the moisture will flash into steam and create a cloud of noxious fumes that will burn your lungs, nose, and eyes. I call it the Kevin Kloud. Turn on your stove hood fans and be prepared and you'll be alright.
9. Add the salsa to the mixture and stir to incorporate.
10. Take half of the tomato paste and stir in an equal portion of water. Add to the skillet.
11. Now comes the spicing – I’m a fan of spicy, so my guide lines may be a little intense for some people, so use this as a general guideline. ½ tsp coriander, ½ tbsp cilantro, ½ tsp cumin, 1 tsp paprika, 1 tsp chili powder, 1 sprinkle of salt, 3 grinds of a pepper, and 1 squeeze of lemon.
12. Add in the corn and black beans and incorporate evenly. Reduce heat to medium and allow it to come to a constant temperature.
13. Portion into eighths and the drop onto the tortillas with a sprinkle of cheese.
14. Roll tightly before depositing in a lightly lubricated (or parchment lined) pan.
15. Tuck in all the loose bits of tortilla to prevent nasty crunchy bits forming during the baking process.
16. In the same skillet, add the remaining tomato paste and an equal portion of water.
17. Over medium heat, wisk in spices to taste ½ tsp coriander, ½ tbsp cilantro, ½ tsp cumin, 1 tsp paprika, 1 tsp chili powder, 1 spring salt, 1 grind pepper, ½ tsp of onion powder, ½ tsp garlic powder.
18. Add the stewed pepper to the skillet, cook off the chill.
19. Brush the tops of the enchiladas with the tomato and stewed pepper mix, cover with cheese.
20. Cover the pan with a layer of tinfoil and cook for 12-15 minutes.

This recipe may change as I refine it to reach maximum tastiness factor.