Chicken Enchiladas

This is a great way to use leftover chicken. It's also a great recipe to assemble ahead of time and bake when you need it. I made these enchiladas at nap time one day because our evening was going to be really busy. Homemade enchiladas sure beats fast food on a busy night. This picture really doesn't do it justice. Jon said this meal was "@#%&* Awesome!!" (very quietly so the kids didn't hear). Chicken Enchiladas

2-3 cups shredded chicken
1 1/2 cups corn (I used frozen without defrosting) (optional, leave out if you don't like corn)
salt
~10 flour tortillas
1 recipe of Enchilada sauce (below)
Cheese (optional for adding to the top before baking)

Enchilada Sauce
1 medium onion (diced small)
1/2 can tomato paste
1 8 oz. can no salt added tomato sauce
1 cup water
1 Tbsp. sugar
1 Tbsp. Chili powder (add more if you like spicy foods)
2 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
**If you like spicy foods, add cayenne pepper or Tabasco sauce. This makes a mild sauce since I'm a big wimp.**

In a medium sauce pan, saute onion in olive oil or butter until tender and translucent. Add all other ingredients and stir until well combined. Cook on medium for about 15 minutes stirring frequently.


You'll need a 9x13 baking dish lightly sprayed with Pam. In a medium bowl, mix together chicken, corn, and a sprinkle of salt (more or less depending if your chicken is already seasoned).

Take a tortilla and dip both sides into the enchilada sauce. Lay the tortilla on a plate and place a bit of filling on the tortilla. Roll the sides of the tortilla into the center and overlap as much a possible. Lay the filled tortilla with the open side facing down in the pan. Continue until you run out of filling.

I had a few extra corn kernels that I sprinkled on top.

Pour the rest of the enchilada sauce over the top (and top with cheese if you like) and bake at 350 for about 25 minutes.

These were just as good as leftovers the next day.