Chicken Enchilladas

Here's what I use. Keep in mind that you can make this as fancy or as simple as you'd like. This recipe started off with one I got from my mom, which just had the chicken, cheese, and sauce in the tortillas, and that's good too. I like to add a bunch of stuff for added flavor and fiber and to make it colorful.

1-2 chicken breasts (depending on how many people you are feeding)
1 can of black beans
1 can of corn
1 tomato
1 can of olives
1 bell pepper
1 white onion
1 clove of garlic
a little olive oil
a handful of cilantro
1 can of roasted green chilis
2 cups of shredded cheese
1 package of tortillas
2 large cans of enchilada sauce (our favorite is Macayos but we can't find it here (it might just be an Arizona thing) so we use La Victoria instead. If you know of a really good enchilada sauce, please post and let me know).
Lemon pepper, Italian seasoning, or any other spice you feel like adding.
(avocados would also be good. Yum.)

So boil your chicken for about 45 minutes or until it's cooked. Then shred it up and put it in a bowl. Add one can of enchilada sauce. (I usually add red inside and green on the outside or the opposite. In this case, I used red on the inside and green on the outside, as you can see.) Then add your beans and corn. Cut up a bell pepper and onion if you're going to use those. Put them in a pan with a little olive oil and a (finely chopped) clove of garlic. (I use a garlic press for this.) Then add all of that to your bowl too.

Add tomatoes and olives if you want. Add your seasonings if you want to add some. Add one cup of shredded cheese (or if you are trying to be healthy, don't put any cheese inside and just put a little on top).

**Preheat your oven at 250 at this point**

Spray your casserole dishes with cooking spray. Then mix everything up and put some of the mixture in a tortilla and roll it up. Do this until they are all rolled. Once they are rolled in your casserole dishes, pour your other (green) sauce on top (or another can of red if you like red better).

Sprinkle with one cup of shredded cheese. Add olives and tomatoes if you want. Put them in the oven for 15-20 minutes (the chicken is already cooked so this is to basically melt the cheese and warm them).

When they come out, put your chopped cilantro on top (and avocado if you're a fanatic like me).

That's it! These are Dub's favorite. I think your family will like them too.