(another pre-bake picture, because I forgot to take one afterwards!)
Chicken Enchiladas
Ingredients:
-2 large chicken breasts, cooked and shredded
-1 cup frozen corn
-1 can diced tomatoes with chilies
-garlic powder, cumin, & chili powder, to taste
-8 tortillas
-Mexican shredded cheese
-1 can green enchilada sauce
Directions:
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.