Enchiladas
Saute one pound of chicken strips or boneless chicken breast until browned, and most of pink is gone. Remove from pan, allow to cool slightly and chop into bite sized pieces. Add one medium chopped onion to pan and saute 5 minutes. Add two chopped bell pepper of your choice and saute 5 more minutes. Stir in one can drained (not rinsed) black beans, one can drained tomatoes, one can drained hominy and one can chopped green chilies. Cook for about 10 minutes to blend the flavors.
Spray a 9×13 pan with non-stick cooking spray. Lay a tortilla in the pan and fill with about a half cup of filling. Sprinkle on about 2 tbsp. shredded cheese. Roll up tightly with the seam down. Repeat until pan is full, or you run out of tortillas or filling. (as an aside- this filling tasted wonderful on a tortilla chip, and we saved some of it for munching!) Pour enchilada sauce over top and add shredded cheese. Bake at 375d until hot and bubbly.
This would be just as good without chicken, and the vegetables can be modified to whatever you like. I have used zucchini, frozen corn and chunks of leftover squash with equally good results. It’s all about what you like.
Kate in the Kitchen 
Great family dish! Awesome that you got him to cook with you 🙂
Great to hear that you now have a sous-chef in the kitchen! When I turned 10, my dad mentioned something of the sort: “if you don’t help in the kitchen or set the table, you can eat elsewhere.” That got me helping him pretty fast! 😉
Love poblano peppers – they’re so underutilized.
Wonderful!! Enchiladas are practically the staff of life in out family. If all else fails you can always roll up an enchilalda–so that’s a great dish to master.
Great to see you getting the sous chef involved! That all sounds so good.
My bbq comments on chowhound weren’t directed at you. Sorry it seemed that way. I guess I could’ve worded things differently. I responded there, as well. Sorry for the confusion.
–Matt
my god, matt….i wondered if that was you!