Chicken Enchiladas

I am a huge fan of mexican food. A standard quick meal around my house includes nachos, quesadillas and soft tacos. One thing I had never attempted, though, was enchiladas. Check these out because they were delicious and completely customizable. 

INGREDIENTS

2 boneless skinless chicken breasts, thawed if frozen
1 Tbsp olive oil
1/2 onion chopped
1 green bell pepper sliced
1 cup corn kernels
1/4 cup sour cream
2 Tbsp dried cilantro
1 cup monterey jack shredded cheese
Mild salsa
8 corn tortillas (I could only fit 7!)

1. In a large pot, boil water and add in the chicken. Cook 12 minutes or until cooked through. Preheat oven to 450F.

2. Remove from water and shred with forks.

3. Meanwhile, saute the olive oil, onion and peppers until tender.

4. Add in the corn and warm through.

5. Fold in the chicken, 1/2 cup of the cheese and the sour cream. Remove from heat once it is warmed through. Do not over stir.

6. Microwave the corn tortillas for 10-20 seconds until soft and pliable. In a large baking dish, spread about a 1/2 cup of salsa on the bottom of the dish to prevent sticking.

7. Fill tortillas and roll. Place seam side down in the baking dish.

8. Top the filled tortillas with salsa and the rest of the cheese.

9. Bake for 10 minutes until the cheese is melted and the edges of the enchiladas start to brown.

These were amazing and the best part is once you get the basic recipe down you can fill these with anything. I'm thinking steak is next. And another suggestion I found online for enchiladas was to use a salsa verde which sounds amazing. Yum!