Red Chicken Enchiladas

I know its summer but I was in the mood for enchiladas. I came up with this easy and yummy recipe that doesn't keep you in the hot kitchen all evening..Also, my boss just had a baby and I thought this would be a good thing to make for them. It's totally kid friendly and so yummy.

I usually always do a red sauce with ground beef. I thought I would change it up a little and do shredded chicken instead. I must say, it was a great idea. Goes great with my salsa recipe too.

Recipe:

- 1 pd of chicken

- 18 oz can of your favorite red enchilada sauce

- one can of corn or fresh corn from your garden

- one 6 oz can of green chilies. I get the mild one so that the kids can eat it

- 1/2 of a sweet onion, chopped

- bunch of cilantro, chopped finely

- 12 corn tortillas...preferrably gluten free

Place the chicken breast on a baking sheet with olive oil. Sprinkle with a little salt and pepper. Place in oven at 450 degrees for apx 15 mins. Once out of oven, shred the chicken and set aside. Put sliced onion, chilies, drained corn and cilantro in pan. Saute til the onions are carmelized, add chicken just for the flavor.

Place a little of the sauce, enough to cover bottom of 9x12 pan. Place the remaining sauce in a dish you can use to coat the tortillas with. Then after you have saute'd apx 12 tortillas in oil, place one at a time in the remaining sauce, coating the tortilla then stuffing with the chicken mixture and rolling them. Sprinkle with cheese and cover with foil. Bake apx 25 mins at 350 degrees.

I love to serve with a dollup of sour cream, some pinches of cilantro on top and a side of black beans, chips and salsa.

Enjoy.

-Erin