Recipe of the Week

Hello everyone, hope you all had a fantastic weekend! Last week a great friend of mine emailed me asking for quick & easy weeknight dinner ideas... Since we are all so busy and have no time to cook, I thought that some of you might be in need of the same thing! So I decided to share one of my favorite weeknight dishes for Recipe of the Week!! If you don't like spicy foods, leave out the chilies....ENJOY!!

Chicken Enchiladas
Yield: 16 Enchiladas

4 cups Chicken, shredded **Time Saving Tip - Use a rotisserie chicken**
1 pkg Taco/Chili Seasoning
2 Tbs Vegetable Oil
1 Red Onion, chopped
3 cloves Garlic, chopped
1 can Corn, drained
5 Whole Green Chilies, chopped
4 Chipotle Chilies, chopped
1 (28oz) can Stewed Tomatoes
1/2 Tsp All Purpose Flour
16 Corn Tortillas
1 1/2 cups Enchilada Sauce
1 cup Cheddar-Jack Cheese, shredded
Garnish: Chopped Cilantro, Sour Cream, Chopped Scallions, or Chopped Tomatoes

1. In a large bowl mix shredded chicken with seasoning packet.
2. In a large skillet, heat oil and saute onion and garlic 3-5 minutes. Add corn, chilies, & tomatoes, cook 3-5 minutes. Mix shredded chicken in with the vegetable mixture. Sprinkle flour over chicken/vegetable mixture to help it set.
3. Microwave tortillas to make them more pliable. Coat the bottom of 2 (9x13) baking dishes with Enchilada Sauce. Pour rest of Enchilada Sauce into a shallow bowl. Dip each tortilla into Enchilada sauce to lightly coat, spoon 1/4 cup of chicken mixture into each tortilla, fold Enchilada over, seam side down, into the baking dish.
4. Top Enchiladas with remaining sauce and cheese.
5. Bake for 15 minutes at 350F or until cheese melts. Garnish with cilantro, sour cream, scallions, or tomatoes.