(another pre-bake picture, because I forgot to take one afterwards!)
As mentioned, I brought two different kinds of enchiladas over to our friends' house in exchange for holding their baby! These chicken enchiladas were easy to throw together--I like making enchiladas because you can kind of throw whatever mexican ingredients you have on hand into them and you don't necessarily have to follow a recipe. The variation we went with this time is listed in the recipe below....Ryan actually took charge of these, but I'm on posting duty!
-2 large chicken breasts, cooked and shredded
-1 cup frozen corn
-1 can diced tomatoes with chilies
-garlic powder, cumin, & chili powder, to taste
-Mexican shredded cheese
-1 can green enchilada sauce
1. Heat chicken, corn, and diced tomatoes in a skillet over medium heat until warm, about 10 minutes.
2. Season mixture with garlic powder, cumin, and chili powder.
3. Spoon filling into each of the tortillas, adding desired amount of cheese, and rolling tortilla tightly.
4. Spread a thin layer of enchilada sauce in the bottom of a 9 x 13 pan. Place rolled & filled tortillas inside the pan.
5. Top dish with more cheese and the remainder of the enchilada sauce. Cover with foil and bake at 350F for 20 minutes, until cheese on top is melted.