Damn Good Chicken Enchiladas

The credit of these enchiladas goes to my friend Emilia.  Every time I take the half-written note that kind of displays a recipe out of my pantry I think of her.  I'm going to decipher best on how to make these enchiladas and attempt to give some actual measurements on how much stuff to use.

Chicken Enchiladas:

3-4 chicken breast cubed

1 green pepper

1 red pepper

1 yellow pepper

1 small or med. onion

1 can black beans

1 can corn

1 lg. can enchilada sauce

2 cups shredded colby jack cheese for mixture

1 cup shredded cheese to top enchiladas

5-8 tortillas

 375 degrees for 45 minutes

 

So I went to start dinner and realized I didn't have a can of corn and only had half of a pepper for each of the colors listed.  It still tasted amazing but you may notice in the photos that corn is missing.  First thing you want to do is cube the chicken and put it in a skillet with a little olive oil and start cooking over medium heat.  Once the chicken is starting to turn white from cooking I add the peppers and onions. Add some salt and pepper to taste.  Cook until chicken and vegetables are cooked.  While it's cooking, in a big bowl add 3/4 cup enchilada sauce, corn and black beans.

 

 After chicken, peppers and onion are done cooking add it into the bowl with the corn, beans and sauce.  Mix this together. Then mix in 2 cups of the shredded cheese.  Before you start stuffing the tortillas spread 1/4 cup of enchilada sauce on the bottom of a 9x13 pan.

 Put a generous amount of mixture in the middle of a tortilla and fold in both sides. Place in the pan with the folded sides down.  I filled mine quite full and made 6 enchiladas using the smaller flour tortillas. Also fit them in pretty snug in the pan.

 After the pan is filled with the enchiladas, pour the remaining sauce over the top and use a spatula to spread it around and then top with 1 cup shredded cheese. Bake for about 45 minutes in a preheated oven at 375.  You may want to check on them at 35 minutes and keep an eye on them.

 I made a quick side of Spanish rice and then topped my enchilada with chopped spinach, sliced olives, cheese and sour cream (or use Greek yogurt).

 Damn Good Chicken Enchiladas! Simply Delicious