Chicken & Green Chile Enchiladas

I can't get enough Mexican food.  I like to joke that I could eat it every day of the week.  But the fact is, that's true!  The food is simple and the flavors complex. These enchiladas are a delicious mix of tender chicken breast and smoky green chiles.

Here's what you'll need:
10 large flour tortillas
2 TBSP olive oil
1 medium onion, chopped
1 can roasted green chiles, chopped
1 TBSP garlic, minced
1 14oz can petite diced tomatoes
1 tsp cumin
1/2 tsp salt
2 TBSP chopped fresh cilantro
3 c cooked chicken, shredded
1 10 oz can green Chile enchilada sauce
2 c sharp cheddar cheese, shredded
salsa and sour cream, for serving

Preheat oven to 375.  Grease a 9x13 baking dish.

Heat oil in a large skillet.  Add onion and cook until it begins to soften.  Add the green chiles and garlic. Cook until the onion is tender.

Stir in the tomatoes and seasonings.  Bring to a boil; simmer 10 minutes.

Add the chicken to the skillet.  Cook until the chicken is armed through, about 5 minutes. Remove from heat.

Microwave the tortillas until pliable, 30-45 seconds.  Lay tortilla on a flat surface.  Put about 1/2 c chicken mixture in center of tortilla.

Fold up the bottom to cover the filling, then fold over the sides.  Roll tightly to completely cover the filling.
Place in the greased baking dish.

Pour the enchilada sauce over the enchiladas.  Spread the cheese over the top.

Bake for 25-30 minutes, until the sauce is bubbly and the cheese is melted.

Garnish with sour cream and salsa.

Enjoy!