Chicken Enchiladas

Okay so it only took me half way through December to mentally return from my month-long vacation. It's always hard to get back into real life for me. but I'm back!
It was especially difficult to start cooking dinner again. After driving across the country and eating Wendy's every meal, we needed a bit of "consistency" back in our diet- aka: fiber.
I finally sat down and planned out the next three months. I'm back at it.


I usually don't like Enchiladas very much, they are often too soggy for my liking.

I like these though, and the best part is they make great left overs.

Chicken Enchiladas
Ingredients:

• 2 c. cooked chicken, shredded
• 1 green pepper, chopped
• 1/2 whole onion, diced
• 1 4 oz. can diced green chilies
• 1/2 - 3/4 c. salsa
• 1/2 c. sour cream, add more to desired consistency
• 2 c. cheddar cheese, shredded
• 8 tortillas, if you like them stuffed, use 7 tortillas
• Lime juice
• 1 tsp cumin
• Salt and Pepper, I use Lowry's seasoning salt
• Cilantro
• 1 10 oz can Enchilada sauce

Cooking Directions

Combine chicken, green pepper, onion, green chilies, salsa, sour cream, cumin, and salt and pepper in medium bowl. Stir until well blended. Dash in lime juice and stir until well blended. Spoon filling onto the middle of the tortillas and spread to make a line down the middle. Sprinkle with cheese and roll.Place in 13 x 9 baking dish, seam side down. Once all enchiladas are in dish, pour enchilada sauce over and spread with spoon to make sure every tortilla is completely covered. Sprinkle more cheese on top.

Bake at 350 for 20 to 25 min, until heated through. Sprinkle cilantro on top.

Serve with shredded lettuce, tomato, corn, salsa, etc.