back in Miami: enchiladas

I woke up with a MAJOR enchilada craving. I couldn't decide on beef or chicken so I thought why not make both? I used this scrumptious recipe for the sauce and beef filling. For the chicken, I improvised boiling two breasts in chicken broth with jalapeno and garlic. I then shredded the chicken and mixed it with black beans, sauteed zucchini, tomatoes, green chiles, and cheese.