Chicken Enchiladas

Chicken
4 skinless, boneless chicken breast halves or 1 rotisserie chicken, shredded
Garlic powder
Salt and pepper to taste

1. Chicken Option 1: Season chicken with garlic powder, salt, and pepper. In a skillet over medium heat, cook chicken 7 minutes per side or until no longer pink. Allow chicken to cool and then shred by hand or cube.
2. Chicken Option 2: Boil chicken. Season with garlic powder, salt, and pepper. Shred by hand or cube.

Saute veggies
1 clove garlic, minced
1 onion, chopped
1/2 cup frozen corn
1/3 cup green bell pepper, chopped
Salt and pepper to taste

Mix-ins
1 cup sour cream
1 cup shredded cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
Dash cayenne pepper
Dash red pepper flakes
1 (15 oz.) can tomato sauce
1 tablespoon chili powder
1/4 cup water (if recipe gets too watery, omit water and add pinch of flour or cream cheese to thicken)

Topping
8 (10 inch) flour tortillas
1 (12 oz.) jar enchilada sauce
1 cup shredded cheddar cheese

1. Preheat oven to 350 degrees.
2. Prepare chicken.
3. Saute garlic, onions, corn, and bell pepper. Season with salt and pepper.
4. Add shredded chicken, sour cream, cheddar cheese, parsley, oregano, cayenne pepper, red pepper flakes, and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, chili powder, and water (if needed).
5. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13x9 inch) pans with a ladle of enchilada sauce or PAM. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling and place enchiladas in pans with seam side down. Top with remaining enchilada sauce and cheese.
6. Bake for 18 minutes in a preheated oven until cheese melts. Garnish with cilantro, scallion, sour cream, and chopped tomatoes before serving. Serve with Spanish rice and beans.

Yield: 5 servings