Chicken Enchiladas

Me and Mexican food are a match made in heaven. Me and enchilada sauce are soul mates. It's the sad truth. These are quick and easy because I used a bottled enchilada sauce from Trader Joe's. If you're an over-achiever you could serve with Spanish rice and black beans.

Chicken Enchiladas

Ingredients

4 whole wheat tortillas

2 boneless skinless chicken breasts, cut into bite size pieces

1 tsp cumin

Salt

Pepper

1/4 onion, finely chopped

4 mushrooms (I like mushrooms in everything, but you can leave out)

2 tbsp sour cream

1 green onion, diced

1/2 c shredded cheese

1 tbsp cilantro

1 bottle Trader Joe's enchilada sauce

Directions

Preheat oven to 325 degrees. Season diced chicken breasts with salt and pepper. Cook over medium heat in a large skillet with a bit of canola oil. Season with cumin. When cooked through (only 5 minutes or so), put in a bowl to the side. Add onions and mushrooms to the skillet and saute lightly. When softened, add chicken back into the pan. Add green onion, sour cream and a couple tbsp of enchilada sauce.

Spoon the mixture into flour tortillas and put in your baking dish. Top with desired amount of remaining enchilada sauce and shredded cheese. You could also top with olives, if you had some. Bake until the cheese is melted and the sauce is bubbly, about 20 minutes. Sprinkle with cilantro and serve with your favorite toppings (sour cream, hot sauce, etc).