Enchilada Chicken, eggplant refried “beans”, greens, tomato salsa

Pasture-raised chicken is slowly simmered with tomato, onion, chipotle and guajillo chilies. The guajillo chili is native to Central America and has a sweet and rich dusky flavor with mild heat. This versatile dried chile is wonderful in traditional Mexican tinga or added as a paste to finish sauces. Easy chef hack: prepare a large batch of guajillo chili paste and freeze in ice cube trays. Add the frozen cubes to sauces, soups or vinaigrettes for a robust red chili flavor and color! This dish is accompanied by eggplant “refried beans” seasoned with a house made taco spice; sauteed greens; and roasted tomato salsa.