Mexican Enchiladas

Ingredients

• 1 tablespoon olive oil
• 1 small onion, ( chopped)
• 1 teaspoon kosher salt
• 1 red bell pepper, (diced)
• 1 teaspoon ground cumin
• 1 clove garlic, (minced)
• 2 cups chicken, cooked and shredded ((about 2 chicken breasts))
• 1 cup frozen corn, (defrosted)
• 1 1/2 cups Mexican cheese blend
• 28 ounce can enchilada sauce
• 8 flour tortillas

Steps

1. 1

   Preheat oven to 350°F.

2. 2

   Heat 1 tablespoon of olive oil in a sauté pan over medium heat and cook onions and salt for 3 minutes.

3. 3

   Add red bell pepper and sauté for another 2 minutes.

4. 4

   Add cumin and garlic and sauté for an additional minute.

5. 5

   Remove the mixture from the pan and place in a bowl. After the mixture has cooled, add the chicken, corn, and 1 cup cheese. Mix to combine.

6. 6

   Pour half of the enchilada sauce in a 9 x 11 inch baking dish.

7. 7

   Lay a tortilla flat, add about 1/2 cup of filling, and roll tightly, like a burrito. Place the enchiladas seam-side down in the baking dish.

8. 8

   Repeat with the remaining tortillas and filling, placing them snugly in the dish.

9. 9

   Pour the remaining enchilada sauce over the top and sprinkle with the remaining 1/2 cup of cheese. (*If you’re planning on cooking this dish another day, cover it and freeze up to 4 months at this point.)

10. 10

    Cover the dish with foil and bake in the oven for 25-30 minutes. If you are starting with frozen enchiladas, bake covered for 35-40 minutes.

11. 11

    Serve with chopped cilantro and a dollop of sour cream if desired.