1 pound pinto beans, drained and rinsed
1 pound corn kernels, drained
2 (3 ounce) cans guacamole with onion, drained
1 1/2 cups chicken broth
1 15 ounce can sliced mushrooms, drained
1 teaspoon white sugar
2 teaspoons bean dip
2 teaspoons potato starch
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili seasoning
1/4 teaspoon paprika
In a large bowl, mix pinto beans, corn, guacamole, onions, chicken broth, mushrooms, sugar, bean dip, potato starch, pepper and chicken seasoning. Mix well, cover and refrigerate several hours, until serving time.
Arrange roasted corn tortillas (or pan) on a large bed of lettuce and sliced tomatoes (optional).
Return filled green enchiladas to a medium baking sheet.
Fry pinto beans in a large skillet or heavy skillet over medium heat. Drain oil and stir in flour, then slowly whisk into pot until mixture is smooth. Gradually stir in water, corn, onion, chicken broth, salt, chili powder, oregano, basil, oregano, garlic powder, garlic powder, paprika and cumin. Boil for several minutes. Drain again.
Top each potato plate with stack of underlaid corn tortillas, then top with green enchiladas. Serve with salsa, salsa between tortillas and salsa with sauce.