Cheesy Chicken Enchiladas

Directions

1. Preheat Oven at 400 degrees

2. Spray an 8 inch square casserole dish with cooking spray

3. Peel and dice the red onion

4. Remove the stem and seed the jalapeño pepper and and mince it

5. Pat the chicken breast dry

Prepare the Chicken

1. Heat a medium non-stick pan over medium heat and add 1 teaspoon of olive oil and chicken to it and cook for 6 minutes on each side until browned and internal temperature is 165 degree

2. Put cooked chicken in a mixing bowl, cover, and let rest for 3 minutes

3. Shred the chicken by hand or with a fork and then blend in the taco seasoning

Cook the Filling

1. Heat pan used to cook the chicken back to medium heat and add 1 teaspoon of olive oil, diced onion and 3/4ths of the minced jalapeño to the pan. Stir occasionally until onion softens, 2-3 minutes.

2. Add corn and stir occasionally for 3 minutes until vegetables are tender.

3. Remove pan from heat and stir in the shredded chicken and 1/4th of the cheddar cheese (save the remainder of the cheese to use for topping). Let the filling cool for 3 minutes.

Build the Enchiladas

1. Coat the bottom of the casserole dish with 1/4 cup of enchilada sauce (save the rest for topping)

2. Top each tortilla with 1/3 cup of filling and roll it tightly, making sure the ends are overlapped and place in the casserole dish. Repeat this for the remaining tortillas being careful not to overfill them. You can add any left over filling to the casserole dish and eat as a side dish.

Bake Enchiladas

1. Drizzle the remaining enchilada sauce over the enchiladas and top them with the rest of the cheese

2. Spray a piece of aluminum foil with cooking spray and cover the casserole dish with it, sprayed side down, making sure to tightly seal the foil around the dish. Bake covered for 15 minutes.

3. Remove the foil and bake for another 5-7 minutes until cheese starts to bubble.

4. Remove from oven and garnish with sour cream and remaining minced jalapeño and ENJOY!!