St. Patrick's Day Enchilada Goodness

Want to spice up your St. Patrick's Day dinner party, try these enchilada power bomb treats. They are not for the faint at heart.

Here's what you need:

1 jar 8 ounces jalapeños
1 can 5 ounces mini chilis
1.5 lbs of chicken breast
2 tablespoons of chili-powder
1 cup of salsa
1 tablespoon of cilantro
¼ cup of chopped onion
1 can small black beans
3 cups of pepper jack cheese
8 corn enchilada tortillas.

Preheat oven to 375 degrees F

Take jalapeños and chilis and use a strainer to drain liquid from them. Put them in a food processor and puree them into a semi fine sauce. Be careful to not get on you or into your eyes. Set aside.

Put chicken into fry pan to brown. Drain grease and chop the chicken into bite size pieces. Put the pieces back into pan with chili-powder, salsa, cilantro, and onion. Let simmer 10-15 minutes, stirring in the black beans. Then add 2 cups of the cheese until melted, remove from heat.

Using a Large Casserole Dish create enchiladas by placing the chicken mixture into the tortillas and rolling them up tightly placing them in the dish side by side. Cover the enchiladas with the jalapeño/chili mix and remaining cheese .Bake for about 25 minutes until cheese is good and bubbly.

Serve with plenty of liquids on hand. Depending on spice level of the jalapeños, it could be fun and difficult to eat, but definitely fun to watch.