Easy Chicken Enchiladas

 This recipe came about when I canned my quarterly batch of chicken (will blog about this later). Two of my cans failed to seal...it was my mistake...and I needed to use it before it went bad. I put it in the fridge and then made this enchilada recipe.

For a side dish I made grilled romaine salad with balsamic vinegar and tomatoes.

Ingredients:

About 8 whole wheat Tortillas
1/4 cup sour cream or greek yogurt.
5 ounces cream cheese
1 Block of Velveeta Cheese (see note below)
1 Tbs ground cumin
1 Tbs Chili powder
Enchilada sauce
1/2 bag of frozen corn (thawed)
1 Medium Onion
1 lb of canned chicken
3-4 Sweet bell peppers
Salt and Pepper to taste

Directions: 

 Mix together all ingredients except the whole wheat tortillas, enchilada sauce, and half of the Velveeta cheese block.

Then place on tortillas...I made mine a little full because I only wanted to use 8 tortillas...but it was hard to fold them and then took longer to cook.

Make sure to place a little enchilada sauce at the bottom of pan. Roll all tortillas and place close together. 

 Then cover with enchilada sauce.

 I was then going to cover with some shredded cheese...but realized I accidentally threw away the Velveeta wrapper so I had to use the rest of it...bye bye nutritional value.

Bake for 25-30 minutes in a 325 degree oven.


Pros: DELICIOUS!!! OOEY GOOEY Yummyness! Perfect for a warm lazy night.

Cons: Well besides from the block of Velveeta...this could be a healthy recipe.

Overall: Definite keeper! Make anytime you don't want to go to the store.