8ounces queso Chihuahua or white cheddar cheesefreshly grated
2green onionsthinly sliced
1jalapeno pepperthinly sliced
1handful of fresh cilantrofor topping
1avocadothinly sliced for topping
Heat a large (10 or 12 inch) oven-safe (I like cast iron!) skillet over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using. Transfer almost all of the enchilada sauce out of the skillet except for a thin layer on the bottom.
Preheat the oven to 375 degrees F.
Toss the chicken with the cumin and paprika. Toss it with the pinto beans and corn.
Take each flour tortilla and lightly coat it with the sauce. You don't have to dunk it, but you can take the back of a spoon and spread it over both sides of the tortilla. Take 4 or 5 tortillas and line the skillet with them, placing them so they come up the sides of the skillet. Add half of the chicken and bean mixture. Top with a big handful of cheese. Spoon on some of the enchilada sauce.
Arrange the remaining tortillas on top of the mixture. Add the rest of the chicken and beans. Add more (or all!) of the enchilada sauce, making sure it covers all of the tortilla pieces. Sprinkle on all the grated cheese.
Bake the skillet for 25 minutes, or until the cheese is golden and bubbly. Remove the skillet from the oven and top with the jalapeno pepper slices, cilantro, scallions and avocado. Serve immediately!