Christmas style chicken enchiladas with pozole, pinto beans

INGREDIENTS:

For the Enchiladas:

2 cups cooked shredded chicken (rotisserie works great)

10 corn tortillas (warm to soften)

1 cup shredded Monterey Jack or Oaxaca cheese

½ cup chopped white onion (optional)

1 tbsp oil (for softening tortillas)

Red Chile Sauce:

4 dried guajillo or New Mexico chiles (stemmed and seeded)

1 garlic clove

½ tsp cumin

1 ½ cups chicken broth

Salt to taste

Green Chile Sauce:

1 cup roasted green chile (Hatch if possible), chopped

1 tbsp flour

1 tbsp oil

1 ½ cups chicken broth

1 garlic clove (minced)

Salt to taste

For the Pinto Beans:

1 ½ cups dried pinto beans or 2 cans (drained and rinsed)

½ onion

1 garlic clove

Salt to taste

Optional: bacon or ham for extra flavor